Bissap jam

🌺 A thick refrigerated spread from freshly infused edible hibiscus calyces, sugar and water.

Ingredients

• 200 g freshly water-infused drained edible red hibiscus calyces, moist net weight
• 150 g sugar
• 100 ml potable water initially, adjusted

Preparation

Use identified edible calyces freshly infused in water and drained cleanly. Weigh 200 g moist, never dry calyces or leftovers long held warm.

Prepare clean heatproof small jar, clean lid and spatula. This recipe is refrigerated, not cupboard canning.

Chop moist calyces finely and place in heavy pot with 150 g sugar and 100 ml water.

Simmer gently about 20–25 minutes, stirring bottom, until tender and thick but soft. Add a little water if dry.

Mash with spatula for small pieces. Test a little on cold plate and allow to cool before assessing thickness; gently extend if very liquid.

Transfer carefully to clean jar without touching hot mixture. Cool rapidly, refrigerate within two hours, and wait at least 30 minutes before tasting, longer if warm.

Optionally weigh cold yield and divide into twenty equal small portions. Nutrition is per twentieth, not whole jar; use clean spoon.