HOW TO MAKE HIBISCUS SABDARIFFA JAM AND JUICE

Hi beautiful people,

This is the new age where vampires no longer are into Elizabeth Bathrory unhygienic bloody extraction method.  The new Vampire vegan source is more sustainable and clean.☺ The Korean called it Hibiscus sabdariffa tea which is also known as roselle plant.  It is also known as many other names such as bissap (national drink of Senegal), Karkadé, agua de flor de Jamaica popular in Mexico, Cental America, Thailand and the Caribbean.

It is also has been used traditionally for its medicinal value that help with high blood pressure, wounds and ulcers and colds.

I do like it because 100g of hibiscus tea contains 47% iron and 30% vitamin C and taste just like cranberry.


So here is a recipe on how to make Hibiscus sabdariffa jam and juice for youthful skin.

Hibiscus sabdariffa plant

Hibiscus sabdariffa fresh plant

Hibiscus sabdariffa jam

Hibiscus sabdariffa tea 

Hibiscus sabdariffa juice

Recipe for the juice (not sweet)

500g Hibiscus sabdariffa

100g sugar

1000ml amount of water

Recipe for jam:

500g Hibiscus sabdariffa

400g sugar

Steps (for the juice) :

1. Wash the Hibiscus sabdariffa thorougly.

2. Remove the seed inside the flower.

3. Put in Hibiscus sabdariffa, water and then sugar.

4. Boiled.

5. Pour the juice to another container.

Steps (for the jam) :

6.  Once there is only Hibiscus sabdariffa left, add in the sugar.

7.  Stir it until all melted.

8. Cool it down.

9. Store it inside the a container.

Taste&texture:  In drinks without sugar it is usually just sour.  My family will just boil it with sugar and then put inside the fridge so that it will taste so much better.  In hot tea, it is slightly sourish.  You can make it into jelly since it won't turn into jelly if you use the fresh hibiscus.

Tips: Try not to use too little sugar for the jam or the jam will mould very fast.

Product retails

Free if you plant at your backyard.

 

Not sponsored. However, the opinions expressed here are my own and honest as always. 

 

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