Hibiscus Cranberry Jam
This is a versatile jam that is great for sandwiching hazelnut shortbread together at Christmas and would be delicious as a filling in a chocolate cake or baked into a vanilla butter cake as a middle layer.
Hibiscus Cranberry Jam has a tart and fruity flavour with a slightly chewy texture, almost toffee-like.
Ingredients
1 1/2 cups dried, sweetened cranberries
2 tablespoons hibiscus flowers, crushed
1 1/2 cups water
1 1/2 cups sugar
1 Tablespoon lemon juice
Method
Add all ingredients to a saucepan and bring to a simmer.
Simmer for approximately 30 minutes, until setting point is reached.
Pour into a sterilised jar and keep in the refrigerator.
Notes
This makes a very sticky and slightly chewy, jam.