Published On Nov 3, 2021
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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