Edible Roselle Hibiscus Flower Jam
Learn to make an easy recipe for edible roselle hibiscus flower jam like home chefs in The Gambia Africa.
Serve on bread, toast, crackers or uses as a filling for cakes, pies, and cupcakes.
African Recipes by African Gourmet.
Hibiscus flower jam is very popular in the African country of The Gambia. This tasty easy to make hibiscus flower tropical jam is used as a filling for cakes, pies, and cupcakes or used to spread on biscuits, toast, and crackers.
The Gambia Hibiscus Flower Jam Recipe.
Prep time: 2 hours Cook time: 20 min Total time: 2 hours 20 min.
1 cup dried hibiscus flowers.
3 cups of table sugar.
1 tablespoon lemon juice.
3 cups water.
Steep dried blossom in hot water for 2 hours then strain using 1 cup of hibiscus flower water. Add sugar boil until the mixture thickens, about 20 minutes. Pour into prepared jars and serve on toast, crackers or uses as a filling for cakes, pies, and cupcakes.
How to dry roselle flowers to make eatable flower jam.
Roselle or Hibiscus sabdariffa is a species of Hibiscus. Roselles have edible calyxes that can be dried and used for tea. The calyx is the first part of the flower that is formed when a young plant enters its flowering stage. To dry hibiscus flowers first clip off the flowers. Remove the petals from the calyxes and spread out to dry on a rack and place in indirect sunlight. You can also use a dehydrator to dry the calyxes. When they are completely dry, remove the seeds from the inside of each calyx and store in a cool dry place.
|Roselle Hibiscus flowers have an edible calyx used for food and drink recipes.|
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