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Hibiscus and Strawberry Refrigerator Jam

Hibiscus and Strawberry Refrigerator Jam - Alpine Apothecary

Recipe illustration; appearance may vary.

A deep-red strawberry jam with the bright, tart character of hibiscus.

Makes: about two 250 ml jars

Ingredients

  • 1 tablespoon Hibiscus Tea
  • 100 ml freshly boiled water
  • 500 g strawberries, hulled and chopped
  • 300 g jam-setting sugar
  • 1 tablespoon lemon juice

Method

  1. Steep the hibiscus in the boiling water for 10 minutes, then strain well.
  2. Place the strawberries and 60 ml of the hibiscus infusion in a wide saucepan.
  3. Cook gently for 8 to 10 minutes, crushing the fruit as it softens.
  4. Add the jam-setting sugar and lemon juice. Stir over low heat until dissolved.
  5. Bring to a rolling boil for 5 to 8 minutes, stirring often, until thickened.
  6. Carefully spoon into clean, heatproof jars.
Storage and safety
Keep the remaining hibiscus infusion as a drink or freeze it into ice cubes. This is a refrigerator preserve, not a shelf-stable canning recipe. Transfer it to clean, heatproof jars, refrigerate within 2 hours and use within 2 weeks. Discard it if you notice mould, fizzing, a bulging lid or an unusual smell. Hot jam and syrup can cause serious burns, so handle them carefully.

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