How to make Hibiscus Jam (A delicious floral confiture) - Made with real flowers
Вставка
- Опубліковано 2 лис 2021
- Making Hibiscus Jam or Rosella Jam from start to finish.
This amazing floral conserve is a must try on scones, toast, pancakes, cupcakes and etc. Just delightful and bright in flavour. Also, such a sexy colour.
#rosella
#hibiscus
#jam
Recipe Breakdown
65g Dried Hibiscus (Soaked in Water overnight)
becomes
165g Refreshed Hibiscus (15%)
330g Caster Sugar (30%)
605g Hibiscus Soaking Liquid (55%)
Total Weight = 1100g
8g Pectin Powder
Cook until mixture reaches 103 degrees celcius.
Chill overnight with cling film on the surface.
Enjoy the next day.
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Link for Pectin Powder
www.amazon.co.uk/Special-Ingr...
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Music Credit
Home by Neutrin05 / neutrin05
Creative Commons - Attribution 3.0 Unported - CC BY 3.0
Free Download / Stream: bit.ly/_-home
Music promoted by Audio Library • Home - Neutrin05 (No C...
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Logo Creation
Made by a talented dear friend of mine whom I have spent many hours in the kitchen with.
Check out his links below.
Logo Animation: Andrea David Farnocchia
Instagram: andrea_farnus
LinkedIn: / andrea-david-farnocchi...
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I follow your recipe but using hibiscus flower powder.I grew in Northern Nigeria and we use hibiscus leave as vegetables and the flower for drink called zobo but recently come across use of hibiscus flower for hair,body and your jam now 😉
I never new that you could make jam from dried flowers, thank you so much for sharing this ❤
Dried Roses don't work though. For Roses, it's better to use fresh. I have on my channel a White and Orange Rose Jam as well.
educational as always. also looks yummy as usual!
Can't wait to try it 💓
Let me know what you think after you make it.
Thank you! Very detailed. I’m growing my own hibiscus and I am going to use fresh calyces.
I am glad you enjoyed the video.
Will this keep as regular jam if it were put into sterilised jars, or is it a refrigerator only preserve? it looks wonderful!
Thank you very much. Based on the sugar quantity and when you put it onto sterilised jars, it should last for a good 3 months. It also depends on your overall room temperature and humidity. I hope this helps.
@@AveryRaassen Thank you so much for your fast reply. I have always made my own jam and never had a problem with spoilage so it is very helpful indeed to get your response. I shall most certainly try this and pot it up as I usually do with my jams and marmalade, lets hope as I adore hibiscus, it make a nice cordial also with a little lavender added.
Can i use brown sugar in place of white sugar?
Absolutely possible. You will get more of caramel undertone, hopefully you don't loose the delicate flavour of the hibiscus.
Sir it is my research work and fresh roselle is not available can i use dried roselle for jam and whats about taste difference my topic is basically roselle passion fruit jam
You can use dried. In this video, it is made from dried.
Ok sir today I am going to make@@AveryRaassen
Any Substitute for pectin powder?
Not really especially when trying to get this consistency.
the addition of pectin to make less liquid will be the next time it is made, is that it?
That is pretty much it.
@@AveryRaassen I made my jam today following your instructions, tomorrow I'll see the result, but I looks good 😊
@@luiszambranolaraluis409 Let me know how it goes anf what you ate going to enjoy it with?
@@AveryRaassen I followed your script and Made the Jam and It came out wonderful, I was excited, I would like to send a photo for you to see
@@luiszambranolaraluis409 that is amazing. I am happy that it turned out well. You can email me, if you'd like at (averyraassen@hotmail.com)
Is it sour?
It is sour but in a good way. I like to combine 1/2 Hibiscus and 1/2 Strawberry Jam.