Making Hibiscus Jam or Rosella Jam from start to finish.
This amazing floral conserve is a must try on scones, toast, pancakes, cupcakes and etc. Just delightful and bright in flavour. Also, such a sexy colour.

#rosella
#hibiscus
#jam

Recipe Breakdown

65g Dried Hibiscus (Soaked in Water overnight)
becomes
165g Refreshed Hibiscus (15%)
330g Caster Sugar (30%)
605g Hibiscus Soaking Liquid (55%)

Total Weight = 1100g

8g Pectin Powder

Cook until mixture reaches 103 degrees celcius.
Chill overnight with cling film on the surface.
Enjoy the next day.

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Link for Pectin Powder

https://www.amazon.co.uk/Special-Ingr...

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Music Credit

Home by Neutrin05   / neutrin05​  
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
Free Download / Stream: https://bit.ly/_-home​
Music promoted by Audio Library    • Home – Neutrin05 (No Copyright Music)  

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Logo Creation

Made by a talented dear friend of mine whom I have spent many hours in the kitchen with.

Check out his links below.

Logo Animation: Andrea David Farnocchia
Instagram: andrea_farnus
LinkedIn:   / andrea-david-farnocchia-09567231  

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