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Hibiscus Jam

Similar to the flavor of cranberry with a hint of raspberry, this jam is delicious on toast and cheesecake
Course Dessert
Servings 6 servings


  • 6 cups Fresh Hibiscus sabdriffa calyxes
  • 2 cups sugar, estimated depending on your taste
  • 4 cups water, approximate for boiling seed pods and making simple syrup


  • Separate red petals of calyx from the seed pod, wash petals and pods, then cut pods in half
  • Put pods in large pot and fill with water so it is just covering the top of the pods
  • Bring to boil and then simmer until the water is thick and coats the back of a spoon, about 20 mins
  • Strain the liquid into a measuring cup and discard the pods
  • Make a simple syrup with equal parts water and sugar to make the same amount of liquid as you got from the seed pod liquid
  • Add the washed red petals to the simple syrup and the liquid from the pods to the pot. Bring to boil and simmer for about 20-30 mins.
  • Taste test for sweetness and add more simple syrup to your liking
  • Once the mixture has simmered down and thickened up, blend it with an immersion blender or in a regular blender
  • Add to jars and refrigerate or you can preserve them by canning them in a water bath and following canning instructions for jams and jellies for your altitude