Friday, August 20, 2010
I have not been updating my blog because I was rather busy for the last few weeks. Anyway there is still some work to do but I took some time out to write this post. I made this Roselle jam from the fruits I harvested from the roselle plants in my garden. Pectin that are found on plant cell walls is a type of chemical that can help jam to set and turn jelly like. It acts as a gelling agent. Pectin is found in fruits and citrus peel. Citrus peel contains the most amount of pectin. Fruits normally have around 1% to 2% of pectin but citrus fruits peels have around 30%. I used lemon grind and lemon juice to help my homemade roselle jam set. Many jam recipes recommend the usage of equal portion of fruits and sugar. I did not follow this measurement because I reckon the jam would turn out too sweet. I used half portion of sugar against the fruits. It is nice to eat this homemade roselle jam on toast or white bread with a cup of hot Chinese tea! Ingredients Roselle fruits, 4 cups Sugar, 2cups (or less to taste) Citrus rind, around ½ teaspoons or more to taste Lemon juice, 1 tablespoon Water enough to cover the fruit Put fruits, citrus rind and water into a pot. Boil until the fruit soften and the water level is halved. Add in the sugar and keep on stirring so that the mixture would not burn. Turn off the heat when the jam turned gel like and all the water almost dried out. Put aside until the jam cool down in to room temperature. Store the jam in airtight storage jar. I put them in the fridge because the jam contains no preservatives.