Hibiscus flowers are native to Southeast Asia and North Africa, but they do grow in many other warm climates such as central Mexico, where they were brought during colonial times. Hibiscus flowers have powerful antioxidant and anti-inflammatory properties, however, for this recipe I am focusing on their high vitamin C content. Think of this spicy recipe as herbal medicine more than a jam, by simply eating a spoonful or so when you need an immune boosting dose of vitamin C. I would stray away from a peanut butter and C-Bomba sandwich, as hibiscus flowers are considered to be a diuretic, and well, many people put a lot of jam on their sandwiches.
INGREDIENTS
1½ cups dried hibiscus flowers
½ cup dried rosehips
½ cup honey or agave syrup
2 cups orange juice
1 or 2 chile de arbol
METHOD
Add hibiscus, rosehips, orange juice, and chile to a non-reactive saucepan. Bring to boil over medium heat. Turn down to simmer and cook for 30 minutes. Remove from heat and allow mixture to cool for at least 10 minutes.
Put mixture in a blender or food processor, add agave or honey, and pulse to desired consistency.
Transfer mixture to a clean jar and allow it to cool completely before putting a lid on. Refrigerate. Jam will keep in the refrigerator for up to 3 months. Take a spoonful when you need a dose of vitamin C.
Hibiscus Flower Health Benefits – A Word of Caution – Hibiscus flowers are generally recognized as safe, but if you’re pregnant, breastfeeding or on any medications, please check with your doctor before consuming any new foods/herbs.