Hibiscus Yellow Plum Honey Jam recipe
|Prep time||2 hours|
|Cook time||30 minutes|
|Total time||2 hours, 30 minutes|
|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.|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
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.
Prepare calcium water per directions included in pectin package.
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.
Mix dry pectin powder with sugar and set aside.
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.
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.
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.
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.
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.
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