Hybiscus Jam
Ingredients
Directions
Prepare
Pare off the upper part of the hibiscus fruit and cut the seed from the lower part.
In a stone jar, combine the fruit and water.
Cook and sweeten
Boil the jar in a kettle of water for 4 to 5 hours.
Remove the jar, weigh the mixture, and add an equal weight of sugar.
Boil until the mixture reaches a jelly consistency.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Hibiscus fruit
- Provides the main body, tartness and flavour of the jam.
- Sugar
- Adds sweetness and, once boiled down, helps the mixture set into a jelly.
The step that matters
Boil until the mixture reaches a jelly consistency. Sugar and fruit pectin set as the liquid reduces and concentrates. Stopping too early leaves a runny jam, while boiling too long can make it stiff or caramelise the sugar.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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