#FoodieTuesday #Recipe - Hibiscus Kissed Berry Jam

Hibiscus Kissed Berry Jam

Yield: 2 500ml jars

 

Ingredients:

800g berries (in any combination)

500g Playing w/Food’s Hibiscus Kissed Sugar

1 vanilla pod, split lengthwise

1 tsp vanilla extract

1 large lemon, zested &  juiced

 

Procedure:

1. Place a plate in the freezer to test the jam at the end of the process. Make sure your jars are sterelized for the jam.

2. Place the berries, Playing w/Food’s Hibiscus Kissed Sugar, vanilla pod, vanilla extract, lemon zest & juice in a large heavy-bottom pot over medium heat. Mash berries using a potato masher. Bring to a boil, reduce to a simmer & cook for 30 minutes.

3. If needed, skim off any scum that has formed on the top and discard.

4. After 30 minutes, remove from the heat. To test, grab the plate from the freezer, put a mound of the jam & refrigerate for 3 minutes. If the jam forms a skin and ripples when you touch it, it’s ready. Otherwise return to heat for another 5 minutes.

5. Leave to cool for 10 minutes. Ladle into jars and seal with lids.

 

- Will keep for 6 months unopened in a cool, dry place, or two weeks once open in the fridge.

- Recipe can be cut in half if needed.