Today, I’m going to share with you one of my favorite recipes for hibiscus jam.
This delightful jam is not only refreshing, but it is also perfect to use on toast, muffins, or even as a glaze for grilled meats.
Making your own jam may seem intimidating, but it’s actually quite easy if you follow a few simple steps.
Plus, this hibiscus jam recipe is naturally vegan and gluten-free, so it’s a perfect fit for everyone.
So let’s get started!
5 Reasons You’ll Love This Hibiscus Jam Recipe
- Sweet and tart flavor: Hibiscus jam has a unique sweet and tart flavor, which is incredibly refreshing and perfect for summer.
- Easy to make: Unlike other jam recipes, hibiscus jam is an incredibly easy recipe that even beginners can tackle with ease.
- Versatile: Hibiscus jam can be used in several dishes, including sweet treats, such as scones, pancakes, and muffins, and savory dishes, such as glazed grilled chicken or pork.
- Unique color: The deep purple-red color of hibiscus jam is incredibly eye-catching and sure to impress.
- Health benefits: Hibiscus sabdariffa calyxes are packed with antioxidants, vitamin C, and minerals, making this jam a healthy and delicious choice.
- Large pot: You’ll need a large pot to boil your hibiscus seed pods and create your simple syrup.
- Measuring cups and spoons: Careful measurement is key to getting the perfect consistency and flavor.
- Immersion blender or regular blender: This equipment will help you blend and smooth out the consistency of the hibiscus jam.
Ingredients You’ll Need
- Fresh Hibiscus sabdariffa calyxes: You’ll need six cups of hibiscus flowers. These flowers are easy to find at your local farmers’ market or online.
- Sugar: The amount of sugar you’ll need depends on your taste. We recommend two cups of sugar, but you can adjust depending on your preference.
- Water: You’ll need four cups of water for boiling the seed pods and making a simple syrup.
How To Make Hibiscus Jam
- Step 1: Wash and cut the hibiscus seed pods in half. Separate the red petals of the calyx from the seed pod and wash them.
- Step 2: Boil the seed pods in a large pot filled with water until the water becomes thick and coats the back of a spoon. Strain the mixture, discarding the pods.
- Step 3: Create a simple syrup by combining equal parts of sugar and water in a pot and simmer until the sugar dissolves.
- Step 4: Add the washed hibiscus petals and the liquid from the pods into the pot and bring to boil.
- Step 5: Simmer for 20-30 minutes until the mixture thickens up, then blend it with an immersion blender or in a regular blender. Taste test for sweetness and adjust accordingly.
- Step 6: Pour the jam into jars and refrigerate for immediate use, or process in a hot water bath canner for long-term storage.
5 Expert Tips and Tricks for The BEST Jam
- Use a heavy-bottomed pot for boiling the seeds pods to avoid scorching.
- Don’t over-stir the mixture once you’ve added the hibiscus petals to avoid breaking them down too much.
- Store in small jars to avoid air contact after opening.
- If your jam is too runny, try dissolving some pectin in hot water and then adding it to the mixture to help it set.
- Pair with a cream cheese spread on crackers for a delicious appetizer.
- Hibiscus-Lemon: Add freshly squeezed lemon juice for added acidity and extra flavor.
- Hibiscus-Ginger: Add freshly grated ginger for a spicy twist.
- Hibiscus-Blueberry: Add fresh blueberries to the mixture to create a beautiful color and an extra layer of flavor.
Storing, Freezing, and Reheating
- Storing: Store in a cool, dry place for up to three months, or in the refrigerator for up to six months.
- Freezing: You can freeze hibiscus jam in a freezer-safe container for up to one year.
- Reheating: Allow the jam to come to room temperature before reheating it in a saucepan over low heat.
More Jam Recipes You May Like
- Salmonberry Jam
- Tayberry Jam
- Pineberry Jam
- Loganberry Jam
- Strawberry Habanero Jam
- Apricot Habanero Jam
- Pineapple Habanero Jam
- Blueberry Habanero Jam
- Cranberry Habanero Jam
- Blackberry Habanero Jam
- Fig Habanero Jam
- Nectarine Habanero Jam
- Blueberry Bourbon Jam
- Passion Fruit Jam
- Large pot
- Measuring cups and spoons
- Immersion blender or regular blender
- 6 cups Hibiscus flowers
- 2 cups sugar
- 4 cups water
- Wash and cut the hibiscus seed pods in half. Separate the red petals of the calyx from the seed pod and wash them.
- Boil the seed pods in a large pot filled with water until the water becomes thick and coats the back of a spoon. Strain the mixture, discarding the pods.
- Create a simple syrup by combining equal parts of sugar and water in a pot and simmer until the sugar dissolves.
- Add the washed hibiscus petals and the liquid from the pods into the pot and bring to boil.
- Simmer for 20-30 minutes until the mixture thickens up, then blend it with an immersion blender or in a regular blender. Taste test for sweetness and adjust accordingly.
- Pour the jam into jars and refrigerate for immediate use, or process in a hot water bath canner for long-term storage.
- Taste test often to ensure that you get the perfect balance of sweet and tart flavors.
- Be sure to sterilize your jars and lids before filling them with the jam.
- Use fresh, organic hibiscus flowers to get the best flavor and nutritional value.
Rachel Kim, a passionate recipe developer and tester, thrives on creating healthy, delicious, and easy-to-follow dishes. A lover of local farmers’ markets and culinary experimentation, she enjoys sharing her knowledge and skills through hosting cooking classes for friends and family, while continuously expanding her own culinary horizons.