Hibiscus Yellow Plum Honey Jam recipe
| Serves | 24 |
| Prep time | 2 hours |
| Cook time | 30 minutes |
| Total time | 2 hours, 30 minutes |
| Meal type | Condiment |
| Allergy list | Milk |
| Misc | Pre-preparable, Serve Cold |
| Description | The hibiscus flowers provide an amazing flavor as well as imparting a gorgeous ruby red color to this yellow plum jelly. Honey is traditionally used to sweeten hibiscus tea, served at many traditional Mexican restaurants. |
| Submitted by |
Your note
Photo
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
- 12 cups yellow plum juice
- ¾ cup lemon juice
- 4 cups honey
- 1oz dried hibiscus flowers (called Jamaica at Mexican grocers)
- 1 stick cinnamon (4)
- 6 allspice berries
- ½ teaspoon unsalted butter
- 4 teaspoons calcium water
- ½ cup granulated sugar
- 4 teaspoons pomona's universal pectin
Directions
Step 1
Place ten clean half-pint canning jars in water bath canner and cover with water. Bring to a boil and boil for ten minutes and turn off heat, leaving jars in the canner. Place rings and lids in a saucepan, cover with water, bring to a boil and turn off heat, leaving them in the pan.
Step 2
Prepare calcium water per directions included in pectin package.
Step 3
Combine plum juice lemon juice and honey in large, heavy non-aluminum canning pot. Place the hibiscus flowers, cinnamon and allspice berries in a large infuser and place in the pot. Add unsalted butter and calcium water into the pot and bring contents to a boil. The butter prevents excessive foaming; if you desire a vegan jelly you may omit it.
Step 4
Mix dry pectin powder with sugar and set aside.
Step 5
Bring liquid mixture to a boil, then simmer for 30 minutes. Bring back to a boil and stir in pectin/sugar mixture, stirring constantly for 2 minutes. Turn off heat.
Step 6
Using a jar lifter, remove the sterlized jars from the canner and place on a clean kitchen towel in your work area. Set pan with lids and rings close by.
Step 7
Using a canning funnel, fill each jar, leaving 6mm (1/4") headspace. Wipe rims clean with a damp paper towel. Using a jar magnet, place lids and rings on the jars, tightening the rings to just finger-tight as you want air to be able to escape during the canning process.
Step 8
Place jars in jar rack in canner and lower them into the water. Bring to a boil and boil for 5 minutes with the lid on. Add 1 minute for each 1000 feet above sea level.
Step 9
When the time is up, remove the jars using a jar lifter and place in a clean area where they can be undisturbed for several hours. Jars that do not seal within a couple of hours should be refrigerated and consumed.
Post a comment
Add a photo
Have you made this hibiscus yellow plum honey jam recipe? Show us how it turned out. It will appear under the main image on the recipe page!
By adding a photo you agree to the terms and conditions. If you login you'll get credit for the photo, plus it will appear in your user profile.
Private note
You must login to save recipe notes.
See the other features you get when you login.
What are private notes?
These notes appear on the recipe page and are visible only to you.
If you feel that the chocolate cake you just made needs more chocolate then remind yourself here for when you cook it again.