Hibiscus Jam
Makes
Approx. 4 small jars, depending on jar size.

Ingredients
25 g dried Alpine Apothecary hibiscus petals
1 litre boiling water
2 tablespoons lemon juice
750 g white sugar
50 g powdered pectin
Or use jam-setting sugar instead of white sugar + pectin.

Method
1. Make a strong hibiscus infusion
Place the hibiscus petals in a heatproof jug or pot. Pour over 1 litre of boiling water. Cover and steep for 20–30 minutes.
2. Strain well
Strain through a fine sieve or muslin. Press gently to get as much colour and flavour out as possible, but avoid forcing too much fine sediment through.
3. Measure the liquid
You want about 750 ml of strong hibiscus tea. If you have less, top up with a little water. If you have more, use 750 ml for this recipe.
4. Cook the jam
Add the hibiscus tea, lemon juice, sugar, and pectin to a large saucepan. Stir well to combine.
5. Boil hard
Bring to a full rolling boil, stirring constantly. Boil for 1–2 minutes, or follow your pectin packet instructions.
6. Test the set
Place a small spoonful on a chilled plate. Wait 30 seconds, then push it with your finger. If it wrinkles slightly and holds its shape, the jam is ready.
7. Jar it
Pour the hot hibiscus jam into sterilised jars. Seal with clean lids.

Flavour Options
For a more special Alpine Apothecary-style jam, try one of these:
Hibiscus & Rosehip Jam
Use 20 g hibiscus + 10 g rosehip.
Hibiscus & Orange Jam
Add the zest of 1 orange while steeping, then strain out.
Hibiscus & Vanilla Jam
Add ½ teaspoon vanilla at the end of cooking.
Hibiscus & Ginger Jam
Add 3–4 slices fresh ginger while steeping.
Important Note
If this is for home use, fridge storage is easiest. For shelf-stable selling, you’d need to follow proper food-preserving requirements, correct pH, sterilisation, batch records, and local food business rules. For gifting or personal use, keep it refrigerated unless properly processed.