July 6, 2017

Strawberry Hibiscus Jam

I fought through the droves of mosquitoes to pick our latest batch of strawberries and ended up with enough for a small batch of jam. Let me tell you, I'm not sure why the word quit is in the word mosquito because those buggers don't quit even when I'm covered in bug spray. They're horrible in our backyard this summer!

Anyways, it was worth the effort to pick the strawberries for this jam. I wanted to try something a bit different and toyed with the idea of strawberry lime jam (because I have limes not lemons in the fridge) but then remembered I had a bunch of dried hibiscus flowers. So I googled strawberry hibiscus jam and hit the jackpot with this recipe from Love & Olive Oil.

The hibiscus adds a bit of extra oomph to the jam, not enough to be easily identifiable but something to make it just a little special. Can you tell how much AJ loves homemade strawberry jam?

Below is my adaptation.

Strawberry Hibiscus Jam
2 lbs. strawberries
3 cups sugar, divided
1 cup dried hibiscus flowers
4 Tbsp. lemon juice
1 package liquid pectin

Wash and hull berries. Toss with 1 1/2 cups sugar in a large bowl. Cover, and chill for at least 2 to 3 hours or up to 72 hours.

Place hibiscus flowers in a heat-proof bowl or glass measuring cup. Pour 1/2 cup boiling water over flowers. Let steep for 10 minutes, stirring occasionally. Strain, pressing out as much liquid from the flowers as possible. (I found that squeezing out the flowers using a flour sack towel worked really well.) Discard flowers (or reserve for another use).

Prepare 4 half-pint mason jars and lids.

Pour the berries and all liquid into a large saucepan along with remaining sugar and hibiscus liquid. Bring to a boil over medium-high heat, and add the lemon juice. When the jam is thicker and syrupy, add the liquid pectin. Bring to a boil, and boil 3 minutes.

When jam has reached the desired consistency, remove from heat and skim off foam (if necessary). Ladle hot sauce into jars, leaving 1/4-inch of headspace. Wipe jar rims and threads. Screw on lids and rings. Process in a boiling water bath for 10 minutes

Makes 2 pints jam.

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