2.Then separate the red calyx (the fleshy cover surrounding the seedpod) from the seedpod
3.Mix in brown sugar, 1 part of roselle petals to 1 part of brown sugar.
4.Leave for 2-3 hours to let the brown sugar become liquid.
5.Next cook the mixture for about 15 to 20 minutes.
6.Let it cool and then blend.
7.Add lime to crystallize the jam.
8.Store in bottles and then refrigerate.
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