Rosella Jam is the simple sweetheart of this subtropical gardener, goes to work on the spent hibiscus flowers. The taste is similar to that of cranberries–sour and tangy.
材料 ( 份量：一瓶 250 ml )
- 200 – 250 g Fresh Hibiscus Flowers
- 120 g Rock Sugar, Crashed
- 1 tbsp Lemon Juice
- 5 tbsp Water
Preparation
1. Sterilise glass jar in boiling water for 5 – 10 mins, dried in oven at 100°C or with hair dryer.
2. Rinse hibiscus flowers and remove seeds. Discard seeds. Chop flowers petals into small pieces.
3. In a saucepan, add chopped flowers petals with rock sugar and water. Simmer for around 3 mins over medium heat until flower is soft and all sugar melt. Stir instantly to prevent it burn.
4. Turn to low heat, add lemon juice. Swirl your spatula through your cooking jam, hold it up over the pot, and watch how it falls. If it forms thick droplets that hang heavily off the bowl of the utensil, but don’t immediately fall off, it is done.
5. Ladle into hot jars/canning jars, leaving 1.5 cm headspace, wipe rims and add lids and bands. Over turn the jar to seal. Keep in the fridge for up to 2 ~ 3 months.
