Tart, yet pleasantly sweet, my “No Wall Y’all Hibiscus Jam” smeared on buttery toasted baguette slices is something close to divine deliciousness. Have you ever had Hibiscus Flower Jam? It is quite common in Mexico and is just one of the many things I love about that country.
The culinary name in Mexico for this flower is Jamaica (pronounced ha-may-kah). Either picked and dried at home, or purchased dried in markets, these flowers have so many wonderful uses. Flavored waters, hot or cold tea, beautiful red syrups for drinks or desserts as well as thick jams are just some of the ways to enjoy.
One morning last week my friend Terry and I wandered into a restaurant, El Atrio Del Mayab, on the central plaza in the city of Valladolid in the Yucatan Peninsula, ordered cafe con leche and pan tostado with butter. The waiter brought us our order along with a small bowl of jamaica jam. I knew I would have to make a batch when I returned home.
Dried hibiscus flowers are found at most international or hispanic markets here in Nashville, or online shops. I had some in my pantry for making refreshing hibiscus ice tea, but made some jam instead.
Dried hibiscus flowers, freshly squeezed orange juice and zest and sugar are all you need. Mixed together and cooked down slowly to thicken into a deep carmine jam….
….put into jars and chilled…ready for pan tostado.
Make more jam, build less walls y’all.
Images from Quintana Roo & the Yucatan. Xpu Ha, Izamal & Valladolid, MX.
No Wall Y'all Hibiscus Flower Jam/Jamaica Jam
Ingredients:
- 2 cups dried hibiscus/jamaica flowers
- 1 1/2 cups sugar
- 2 cups freshly squeezed orange juice
- zest of one orange
Directions:
- Mix all ingredients together in a non-reactive pan. Bring to a boil over medium high heat and stir to dissolve sugar. Turn to simmer and cook for 30 minutes. Remove from heat. Cool for 10 minutes.
- Put mixture into a food processor and pulse about 10 times to break up larger flower pieces to make a spreadable jam.
- Spoon jam into clean jars and let cool completely. Add lid and refrigerate. Jam will keep for up to 2 months.
Extra; For Jamaica Tea steep dried flowers in hot water. Drink hot or chill for iced tea.
This is a new jam for me! I do love hibiscus tea, though.
Looks great!
It’s so very delicious and easy to make. Give it a try. And thanks for the visit
I will! Welcome!
I am not sure but here in Australia this flower is from a bush called a rosella bush and an ornamental hibiscus. My grandma made jam every year and bloody delicious but not all hibiscus have this fruit and there are contraindications for some humans on certain medications. http://www.hibiscus.org/toeat.php
Interesting info…If you get dried flowers from an international market they are safe to eat and drink. Thanks for stopping by.
We have hibiscus in my Sicily. I have published a pic with it on the social networks. Maybe I will publish it on WordPress too.
I love Agua de Jamaica, so this jam should be dee-lish. I also love seeing your Mexico images. You always capture its vibrant colors and patterns!
Thanks Nance…yes I do love to photograph my Mexico trips… lots of stimulating images, textures and colors. Inspiring in so many ways including culinary ones. Thanks and hope to see you soon. T
So excited to see this recipe, and I LOVE the name! One of my absolute tastiest things we found in San Miguel de Allende was homemade hibiscus jam at Cafe Rama, and we brought some home. I was so happy to find dried hibiscus at Fresh & Fresh Int’l Market (at Nolensville Rd. and Elysian Fields) in Nashville for $7.99 lb. which is just over a cup per $1. I can’t wait to try this!
Thanks, K
I know it is just delicious isn’t it? San Miquel is just a beautiful place as well.
Please let me know how yours turns out. Very exciting Kathleen. Thanks so much for stopping by and leaving me
such a nice message. Best to you. T
Hello there, thank you for linking my blog in your Hibiscus post recently. I’ll stop by your blog and see what you are up to as well. Happy gardening.