Hibiscus Jam
Similar to the flavor of cranberry with a hint of raspberry, this jam is delicious on toast and cheesecake
Ingredients
- 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
Instructions
- 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