heck: “i should make jam…i could make it you know…”
rachel: “‘course you could…”
heck: “you wait till i make jam. then i’ll rock your world.”
—imagine me and you
is it wrong that i make things that i want and say i’m making them for m? i didn’t think so.
i am again attempting a tasting table recipe: strawberry-hibiscus jam. not only does it sound good, but we have all of the ingredients at home and the recipe only has 2 steps. my kind of recipe, especially if it tastes good.
tasting table recipe: strawberry-hibiscus jam
finished product. now if only i knew someone who made bread…
Yield: 1½ cups
Cook Time: 1 hour, 45 minutes
INGREDIENTS
½ cup boiling water
2 tablespoons loose hibiscus tea leaves (or open a few hibiscus tea bags)
½ cup granulated sugar
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
1 lime, finely zested and juiced
3 cups (about 1 quart) coarsely chopped strawberries
DIRECTIONS
1. In a medium bowl, combine the water and tea leaves. Steep for 5 minutes, then pour the mixture through a fine-mesh sieve lined with cheesecloth and set over a medium bowl (discard the hibiscus solids). Add the sugar, salt and pepper to the hibiscus water and stir to dissolve. Add the lime zest and juice and stir to combine.
2. In a medium saucepan set over medium-high heat, combine the strawberries with the hibiscus mixture. Bring to a boil, then reduce the heat to medium-low and gently simmer, stirring occasionally, until the strawberries break down and the mixture is thick and jammy, about 1½ hours. Remove the pan from the heat and cool. Transfer to an airtight container or glass jar and refrigerate for up to 1 week.