Beautiful fragrant peaches well (yes, they're in season) + = few petals of hibiscus jam red look great, plus a small taste of sour candy.
For 3 jars of jam
1 kg of yellow peaches (pitted and cut into small pieces) 1 k
g sugar for jam type Confisuc (it's sugar added pectin: it allows a very quick cooking - fruit thus keep their beautiful original color)
2 tablespoons dried hibiscus flowers (Eastern grocery stores or organic)
a piece of muslin to infuse the petals of flowers
The day before, Mix peaches and sugar in large bowl. Allow fruit to juice for 12 hours at least.
the day, enclose the petals dried hibiscus in a piece of muslin (or gauze) without tightening. Transfer the fruit into a preserving pan or large saucepan and heat over high heat. Once the mixture boils remove from heat and let infuse hibiscus flowers for 10 to 15 minutes, stirring occasionally. The jam needs to take a nice deep red color. Remove the muslin and cook for 5 minutes, stirring constantly.
To check for doneness, place a spoonful of jam in a small glass. The store in the freezer for 2 minutes: the jam must be frozen. If this is not the case, cook 2 or 3 minutes longer. Put immediately into sterile jars that you will return until completely cooled.
g sugar for jam type Confisuc (it's sugar added pectin: it allows a very quick cooking - fruit thus keep their beautiful original color)
2 tablespoons dried hibiscus flowers (Eastern grocery stores or organic)
a piece of muslin to infuse the petals of flowers
The day before, Mix peaches and sugar in large bowl. Allow fruit to juice for 12 hours at least.
the day, enclose the petals dried hibiscus in a piece of muslin (or gauze) without tightening. Transfer the fruit into a preserving pan or large saucepan and heat over high heat. Once the mixture boils remove from heat and let infuse hibiscus flowers for 10 to 15 minutes, stirring occasionally. The jam needs to take a nice deep red color. Remove the muslin and cook for 5 minutes, stirring constantly.
To check for doneness, place a spoonful of jam in a small glass. The store in the freezer for 2 minutes: the jam must be frozen. If this is not the case, cook 2 or 3 minutes longer. Put immediately into sterile jars that you will return until completely cooled.
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