Friday, October 5, 2012

Thai Roselle Jelly

Exotic right? As I've mentioned before my son Zack is a Master Gardener and he loves to grow different and exotic food plants in his vegetable garden. He came over the other day with a bowl full of flowers from his Thai Roselle a type of hibiscus grown in tropical climates and used in Thai, Asian and Mexican cuisine. It's kind of amazing that he has been able to grow it here in the Sierra foothills!


Photo courtesy of http://www.foodforestgarden.org/
The next step was to process the flowers for use. We decided to turn them into jelly and since we had no clue as to how to do this the whole thing turned into a grand experiment. We boiled the flowers in water until the water turned a really beautiful dark red. 


 Then we strained out the petals and added wild honey. Look at how dark that honey is. I told you about collecting the honey from my youngest son's house in San Diego in this post


 We used all natural Pomona's Universal  Pectin to help with the gel. If you haven't used Pomona's Pectin I can highly recommend it. It allows you to use any amount of sugar or honey in your product and still attain a set. After boiling the allotted amount of time suggested on the Pomona's box we processed as you would any jelly and SUCCESS! Two pints of Thai Roselle jelly. Tart , semi-sweet and loaded with vitamins.


6 cups Roselle petals
6 cups water
3/4 cups wild honey
3 tsp calcium water
3 tsp Pomona pectin
yield 2 pints 

This is a Master Gardener, apprentice Master Food Preserver experiment that went entirely right. Linking up with Zack's blog Food, Forest, Garden

Until next time,

5 comments:

  1. Replies
    1. You know us Mrs. S just looking for ways to fill the time!

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  2. Hi, I'm curious what part the calcuim water plays in this and where you acquired it. Thank you

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    Replies
    1. And did you boil the unbloomed flowers or spent flower pod with seeds? Thanks

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    2. Hi Greg, The calcium comes in the package with the Pomona pectin and acts together with the Pomona pectin to ensure that you get a nice jell what ever sweetener you use. It's something to do with chemistry I suppose?? I like Pomona pectin which I get at the health foods store because I can control the sweetener, in this case honey and not have to use 7 or 8 cups of sugar to get a firm product. I simmered the just about to open flower pods which were juicy and tender. I think that spent flowers would have lost their flavor but who knows it was all an experiment.

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