Rosella jam that incorporates Thai Kumquat (Som Jeed) and ginger

Here’s a recipe for Rosella jam with Thai Kumquat (Som Jeed) and ginger, incorporating the sweet and tart flavors of Rosella with the citrusy tang of Som Jeed and a touch of ginger spice:

Ingredients:

• 500 grams Rosella flowers (calyxes)
• 250 grams Thai Kumquats (Som Jeed)
• 250 grams ginger
• 750 grams sugar
• 1/2 lemon, juiced (optional)

Instructions:

1. Wash the Rosella flowers thoroughly and remove any excess green bits. Slice the Thai Kumquats thinly, discarding any seeds. Peel the ginger and grate it finely.
2. In a large pot, combine the Rosella flowers, Som Jeed, ginger, and sugar. Let it sit for 30 minutes to allow the juices to release from the fruits.
3. Over medium heat, bring the mixture to a boil. Reduce heat and simmer for about 1 hour, or until the jam thickens to your desired consistency. Stir occasionally to prevent sticking.
4. To test for doneness, place a small amount of jam on a chilled plate. If it wrinkles when you push it with your finger, it’s done.
5. If desired, stir in the lemon juice for a brighter flavor.
6. Remove the jam from heat and skim off any foam that may have formed on the surface.
7. Ladle the hot jam into sterilized jars, leaving about 1/4 inch headspace. Seal the jars tightly with lids.

Tips:

• For a smoother jam, you can puree the Som Jeed before adding it to the pot.
• You can adjust the amount of sugar depending on the tartness of your Rosella flowers and Som Jeed.
• If you prefer a chunky jam, don’t puree the Som Jeed and mash the Rosella flowers slightly with a potato masher before cooking.
• Sterilize your jars by simmering them in hot water for 10 minutes before filling them with jam.

Enjoy your homemade Rosella jam with Som Jeed and ginger on toast, scones, or as a filling for pastries.

Hua Hin Services

Hua Hin Services Retail Shop

View list

7 stories