Canning became my obsession one particularly difficult winter out of boredom. I experimented with non traditional materials, and most were quite inedible. However, one turned out to be a huge hit; it was a concoction based on one of my favorite gourmet teas. This rose garden tea originally was made with Cameron’s Eve’s Rose Garden Tea* and dried hibiscus flowers, but the final recipe was a mix of my own creation. Unlike traditional tea jellies, this jam is not clear or jelly. It is a rich fruit preserve with substance and tremendous flavor. I HATE pears, and this is the one and only recipe where I find their addition makes the recipe BETTER.
- 8 cups water
- 6 whole, dried or fresh, red hibiscus flowers
- ½ cup dried or 1 cup fresh heavily scented organic rose petals
- 1/8 cup dried or ¼ cup fresh chopped rose hips
- 1 pear, dried or fresh
- ¼ cup dried or ½ cup fresh black currants (elderberries can be a great substitute)
- 1 apricot dried or fresh
- 1 apple dried or fresh (pink lady or other highly scented mottled apple works best)
- 1 peach or nectarine dried or fresh
- Juice of 1 raw lemon
- Zest of 1 organic unwaxed lemon
- 1 teaspoon vanilla extract
- 4 cups sugar
- 2 packages pectin
1. Wash, core, and cut fruit into ¼ inch pieces. If using dried, simply rinse and cut into ¼ inch pieces. And carefully cut up hibiscus flowers using scissors.
2. Bring 4 cups of water, rosehips, and hibiscus flowers to a boil.
3. Simultaneously, bring the other 4 cups of water and the sugar — also add all the dried fruit IF using dried fruit — to a boil in another sauce pan.
4. Allow both to boil for about 3 minutes stirring continually.
5. Remove from both heat and add rose petals to the hibiscus tea we just made.
6. Add fresh fruit to the pan of sugar water and stir vigorously for about 1 minute.
7. Allow both pans to cool for about 5 minutes, or more if you want a stronger jam.
8. If you prefer to filter the flowers from the tea, do so now. I prefer the rich flavor they bring the jam by leaving them in.
9. In a glass bowl large enough to hold 6 cups of liquid plus 4 cups fruit, add both pans of hot liquid.
10. Stir in lemon peel, lemon juice, and vanilla extract until fully incorporated. Add pectin and stir until fully dissolved.
11. Scoop into jars that have been boiled clean and allow ¼ inch space between mix and the rim of the jars. Make sure all air pockets have been filled with liquid to prevent spoilage.
12. Wipe the rim of the jars clean and add lids and rims, tightening them hand-grip tight.
13. Boil for 10 minutes and allow to rest in hot water for another 10 minutes after removing it from heat.
14. Pull jars from pan using jar tongs and set them on clean, dry towels. If they touch anything cold or wet they will explode.
15. Store jam in the refrigerator or cold, dark place for up to a year. Label your jars!
*Camaron’s Coffee Brand- Eve’s Rose Petals Tea: A medley of apple, apricot, peach, black currant, pear, rose petal, hibiscus, and rose hips. Caffeine free.