32 Comments

  1. sherry from sherrys pickings
    May 19, 2015 @ 9:53 pm

    we were at an olive farm recently and they had rosella bushes in the yard. i think it was the first time i had seen one. wow sounds like a lot of hard work making the jam! congrats on your first year. it was my second year this month- i can’t believe how quickly it has flown by.

    Reply

    • Elizabeth Connolly
      May 19, 2015 @ 10:04 pm

      Yes lots of work!!! Good on your for two years πŸ™‚ I am looking at putting in an olive tree or two πŸ™‚ Liz xx

      Reply

  2. Gretchen
    May 14, 2015 @ 10:29 am

    Oh goodness you’ve been busy preserving! It looks great though and I’m sure you will enjoy it for a long time. Snickerdoodles are one of my favorites, oh yum! I can smell the cinnamon now!

    Reply

  3. Lisa
    May 11, 2015 @ 12:32 pm

    Happy blogiversary!

    Goodness, all that jam, and cordial and preserving. What a lovely self sufficient feeling. I do hope you enjoy some flowers in champers to celebrate all the work! If you ever do a market stall, oh please let me know xx

    Reply

    • Elizabeth Connolly
      May 11, 2015 @ 5:02 pm

      πŸ™‚ Thanks so much Lisa… yes it does feel really good! Liz x

      Reply

  4. Kim | a little lunch
    May 11, 2015 @ 3:56 am

    Liz, I enjoyed your food memories post as much as this one — your highlights were almost as profuse as your hibiscus! What a pleasure to read both and to “see” you. :)(Lookin’ fabulous!) Music and food are a wonderful mix and it shows!

    Reply

  5. Kavey
    May 9, 2015 @ 9:13 pm

    I don’t think I’m familiar with rosella, I’ll have to investigate those! Thanks!

    Reply

    • Elizabeth Connolly
      May 9, 2015 @ 9:45 pm

      Hi Kavey a rosella or wild hibiscus is a native Australian plant πŸ™‚

      Reply

  6. Miss Food Fairy
    May 9, 2015 @ 4:38 pm

    Wild Hibiscus flowers (Rosella) in champagne are the best! Love them! Do you have a farm or do they just grow wild where you live Liz? You have been very busy indeed and all your produce looks amazing – you should sell it at the local markets πŸ™‚

    Reply

    • Elizabeth Connolly
      May 9, 2015 @ 4:59 pm

      Farm…. LOL i live on a little suburban block… we have no grass, just garden… it is very small… but wonderful πŸ™‚ Yes I should do a few more things and go to a market one day… πŸ™‚ Liz x

      Reply

  7. Glenda
    May 8, 2015 @ 1:51 am

    Liz, What are you going to do with all that jam??

    Reply

    • Elizabeth Connolly
      May 8, 2015 @ 7:50 am

      I don’t know… Mostly give it to people and then eat some, use it for jam drops and glazes and things… But it may take a while πŸ™‚

      Reply

  8. Jennifer from Milk and Honey
    May 6, 2015 @ 3:25 pm

    Happy blog birthday. Looks like you’ve so busy with all that jam and cordial. You’ll be able to enjoy your hard work for months to come.

    Reply

    • Elizabeth Connolly
      May 6, 2015 @ 5:14 pm

      Thanks Jennifer, yes I think I will be eating Jam until next year πŸ™‚ Liz x

      Reply

  9. Moya
    May 3, 2015 @ 10:44 pm

    Lots of delicious jam in your kitchen and happy blog birthday πŸ™‚

    Reply

  10. Maureen | Orgasmic Chef
    May 3, 2015 @ 10:05 pm

    Aww, great post. I had no idea what rosella jam was when I moved to Oz. I thought it was made out of part of the bird and was SO relieved to find out it was a plant. The first jar I bought made me want another.

    Reply

    • Elizabeth Connolly
      May 3, 2015 @ 10:07 pm

      Yes Maureen, don’t worry, lots of Australians think it’s bird too πŸ™‚ and really your not to know because we eat Vegemite!!! LOL! Thanks for popping in πŸ™‚ Liz x

      Reply

  11. Maree
    May 3, 2015 @ 7:17 pm

    Love rosellas, especially in my champers! That cordial looks good, easy to make? Happy birthday, might pour a bubbly and pop in a wild hibiscus to salute you πŸ™‚

    Reply

    • Elizabeth Connolly
      May 3, 2015 @ 7:19 pm

      Awww Thanks Maree… I’m doing that right now πŸ™‚ The cordial is easy and I will put up the recipe soon! πŸ™‚ pretty much just boil the rosella’s in water, drain and add sugar citric acid and cream of tartare…! Liz xx

      Reply

  12. celia
    May 3, 2015 @ 5:42 pm

    You’re the preserving bottling queen, Liz! I’ve never made anything with rosellas, but I so love the glorious red colour of it all! Happy blogaversary!

    Reply

    • Elizabeth Connolly
      May 3, 2015 @ 5:45 pm

      Thanks Celia… Well I am in good company with the bread queen then πŸ™‚ and thanks for the birthday love! Liz xx

      Reply

  13. Joanne T Ferguson
    May 3, 2015 @ 2:33 pm

    Well, a BIG Happy Birthday Elizabeth and a WHOO HOO from me!
    Great smile that brighten my day and glad we met through Thermomix! Thanks also for this month’s IMK views also!

    Reply

    • Elizabeth Connolly
      May 3, 2015 @ 3:07 pm

      Awww Thanks Joanne, loving my blogging and Thermomix families, so good πŸ™‚ Liz xx

      Reply

  14. Fiona @TIFFIN bite sized food adventures
    May 3, 2015 @ 12:27 pm

    Yes, when I think of Rosellas, I think of all the effort that goes into preparing them. All that delicious syrup though and quite a few jars of jam to gift, I suspect. Happy Birthday blog xx

    Reply

    • Elizabeth Connolly
      May 3, 2015 @ 3:08 pm

      Thanks Fiona and yes… quite a few to gift as I don’t know if I would ever get through them all! Liz xx

      Reply

  15. Nancy | Plus Ate Six
    May 3, 2015 @ 10:50 am

    Happy birthday! Hope you’re planning on using some of the hibiscus in champagne to celebrate.

    Reply

  16. Rachel (Rachel's Kitchen NZ)
    May 2, 2015 @ 10:51 am

    Happy Birthday and congrats – I know when Rachel’s Kitchen NZ turned one – I went wow were did that year go:-)

    Reply

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