Roselle Jam (Hibiscus Jam)
This vibrant, ruby-red jam captures the unique tartness of fresh Roselle (Hibiscus) calyces, offering a flavor profile similar to cranberry or rhubarb. The natural pectin and acidity of the fruit create a luscious, gel-like consistency when simmered with sugar, resulting in a preserve that is both tangy and sweet. It serves as an excellent spread for buttered toast or a sophisticated accompaniment to cheeses and desserts.
Ingredients
- 1 pound Fresh Roselle (Hibiscus) calyces (Weighed after removing seed pods. Originally '1 seer'.)
- 1 1/2 cups Water (Originally '3/4 seer'.)
- 3 cups Granulated sugar (Originally '1 1/2 seer Mauritius sugar'. Adjusted for modern volume (approx 1.5 lbs).)
Instructions
- 1Clean the Roselle fruit by removing the outer red petals (calyces). Discard the inner green seed pod (which is round and hard) and any prickly leaves at the base. Wash the red petals thoroughly in cold water.
- 2Place the washed petals in a stainless steel or non-reactive pot (originally a tin-lined vessel). Add the water, cover the pot, and simmer over low heat until the petals are completely soft and mushy.
- 3Rub the cooked mixture through a sieve to extract the smooth pulp. Discard the fibrous skins and residue left in the sieve.
- 4Return the strained pulp to the clean pot and mix in the sugar. Cover briefly to heat through, then remove the lid. Simmer gently, carefully skimming off any foam or scum that rises to the surface.
- 5Continue cooking until the mixture thickens to a jam consistency (it should coat the back of a spoon or set when tested on a cold plate). Do not overcook to the point of hardness. Remove from heat, allow to cool slightly, and transfer into sterilized jars.