The jam is the perfect accompaniment to scones. They keep for up to 1 year in a sealed, sterilised jar.
- 2 cups dried hibiscus flowers
- 1 cup sugar
- 2 cups orange juice
- In a saucepan, combine all ingredients and slowly bring to a boil. Simmer for 45 minutes until the jam is reduced.
- Transfer to a food processor or blender,process for 3 minutes until mixture is chopped into smaller pieces.
- Let cool and refrigerate. Transfer into sterilized jam jars for storage.
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