Today, I’m sharing the recipe for this unassuming yet delicious spread — the Hibiscus Orange Jam. This citrusy floral concoction welcomes experimentation — a tweak here, a nudge there — catering to your preference, whether leaning towards sweetness, or a hint of tang. The inclusion of dried hibiscus flowers, finely grated orange peel, and blonde sugar, subtly bound by agar agar, unfolds a delicate symphony of flavours.
The process is straightforward. A gentle simmer of hibiscus, orange peel, and sugar in water yields a fragrant infusion. Instead of pectin, I’m using agar agar powder. Diluting agar agar powder in cold water first before adding it to the hot liquid in the pan, ensures a smooth integration, enhancing the texture without overshadowing the jam’s subtlety. As the concoction simmers, an enticing aroma fills the kitchen, setting the stage for a velvety, jewel-toned spread.
This homemade gem isn’t just for morning toasts; it’s a versatile addition to your culinary repertoire. A dollop on some homemade yogurt elevates the ordinary – a personal favorite of mine. Diluted in hot water, it gracefully morphs into a soothing hibiscus orange tea, relaxing for quiet moments of reflection.
The Hibiscus Orange Jam graces scones, toast, and desserts with elegance, enhancing each bite with soothing floral sweetness and citrus charm. In the everyday moments of your life, take a pause and enjoy this homemade jam – it’s like a familiar tune in the background, making everything a bit more special. Happy jam-making!
Hibiscus Orange Jam
Savour the elegance of Hibiscus Orange Jam, where dried hibiscus flowers and finely grated orange peel blend seamlessly with blonde sugar, simmered to perfection, and delicately set with agar agar for a floral-infused spread that elevates every bite. A refined balance of sweetness and tanginess, ideal for enhancing morning toasts, yogurt, or as a delightful addition to your culinary creations.
Ingredients
- 30 g (about 1 oz or 2/3 cup) dried hibiscus flowers
- Peel from one orange, finely grated
- 480 ml (2 cups) water
- 300 g (1 1/2 cups) blonde sugar, Turbinado or Demerara are also good
- 1 1/2 teaspoons agar agar powder
Instructions
- In a saucepan, combine the dried hibiscus flowers, finely grated orange peel, blonde sugar, and 2 cups of water.
- Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 20 minutes, allowing the flavours to meld and the hibiscus to infuse the liquid.
- At this point, depending on your preference for the jam texture, you may either strain the liquid or leave in the flowers and peel for a jam with bits.
- For a smoother consistency, strain the liquid into a bowl, pressing the hibiscus flowers and orange peel to extract all the flavor. Discard the solids and add the liquid to the saucepan again.
- Or, for a jam with bits of flowers and peel, use a blender to blend the mixture until you achieve the desired texture. Then, add the mixture to the saucepan again.
- Dilute the agar agar powder in a small amount of cold water, then add the mixture to the strained or blended liquid in the saucepan. Stir well.
- Continue simmering for an additional few minutes, stirring consistently, until the jam reaches your desired consistency.
- Once achieved, remove the saucepan from heat.
- Pour the jam into sterilized jars and let it cool before sealing.
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