Strawberry-Hibiscus Jam

Name: Strawberry-Hibiscus Jam
Yield: Makes 1¼ to 2 cups [300 to 480 ml]
Cuisine: American
Ingredients: 3 cups [420 g] hulled and quartered strawberries; 1 lime, finely zested and juiced; 2 tablespoons loose hibiscus flowers or 6 hibiscus tea bags; ½ cup [120 ml] boiling water; ½ cup [100 g] granulated sugar; ⅛ teaspoon freshly ground black pepper; ¼ teaspoon kosher salt

Preparation info

Makes
1¼ to 2 cups

Difficulty
Easy

Appears in

We Are La Cocina

By Leticia Landa and Caleb Zigas

Published 2019

About

I grow strawberries in my yard, just like my grandmother did. My Nigerian friend Abby gave me some of her hibiscus, and the striking color made me think it belonged with strawberries. I soaked the flower in water to make a tea and decided to add it to a quick strawberry jam. The lime is my California twist.

Ingredients

½ cup [120 ml] boiling water
2 tablespoons loose hibiscus flowers

Americas
United States
Gluten-free
Vegan

Method

Set a fine-mesh sieve lined with cheesecloth over a medium saucepan. In a medium bowl, combine the water and hibiscus flowers. Steep for 10 minutes, then pour the mixture through the lined sieve into the pan. Discard the hibiscus solids.

Add the sugar, salt, and pepper to the hibiscus water and stir to dissolve. Place the saucepan over medium heat and bring the mixture to a simmer. Redu