Our Blue-ribbon Rosella Jam
A trip to the Bell Bunya Community Centre isn’t complete without trying some of our Blue-Ribbon Rosella Jam. It’s goes perfectly with scones and cream.
Our jam has won prizes at the Bell Show and we’re convinced once you try it, you’ll want to take a couple of jars with you!
What are rosellas? The Rosella plant is a shrub of the hibiscus species (see wikipedia article). The seeds have a bright red fleshy calyx protecting each seed. The red calyx is used to make a delicious jam (a bit like plum, but sharper). Rosella jam is a favourite in Queensland, but rosellas are also commonly used to make tea, syrup, and pickles.
We make our blue-ribbon rosella jam right here in our commercial kitchen, from rosellas grown and harvested from our own gardens.
We make a variety of popular jams mostly from fruit grown in our vegetable garden.
- Strawberry Jam – made from strawberries grown in our community vegetable garden
- Fig Jam – we’ve planted a couple of fig trees and we’re hoping to beat the birds so we can make this jam from our own fruit
- Lemon Butter – from lemons harvested from our citrus grove
- Heavenly Jam – you’ll think you died and went to Heaven when you taste this jam made from peaches, pears, and citrus.
- Tomato Jam – True gourmets know the delights of Tomato Jam.
- Dried Apricot Jam – just like Grandma used to make
- Feijoas Jam – also known as the Pineapple Guava. Made from fruit grown on the Bunya Mountains.
Pickles, Relishes, and Chutneys
From humble cheese and crackers, to elaborate roast dinners, our pickles, relishes and chutneys will jazz up any meal.
- Barry’s Tomato Relish – Get in quick, our customers can’t get enough of Barry’s special tomato relish recipe
- Sweet Beetroot Chutney
- Pickled Beetroot – not a fan of tinned beetroot? You’ll love our Beetroot Chutney!
- Bread and Butter Cucumber Pickles – from cucumbers from our Veggie Patch. Get in quick, these walk out the door!
- Curried Cucumber Relish
- Tomato Chutney