Rosellas,
Sugar,
Water
Remove the leaves from rosella pods reserving them. Put the pods into a saucepan and cover with cold water. Boil 2 hours and strain through gauze. Pour this liquid over the leaves and boil 20 mins. Measure the lot and allow 1 cup warm sugar to 1 cup pulp. Boil smartly for 20 mins when it should be jellied.
NOTE:
I have no idea what “warm sugar” is, or what difference it makes using it instead of normal sugar.