Raspberry Hibiscus Jam Recipe

Ingredients:

• 3 cups fresh or frozen raspberries

• 1 ½ cups granulated sugar

• 2 tbsp dried hibiscus petals (food-grade)

• ½ cup water

• 1 tbsp lemon juice

Instructions:

1. In a small saucepan, combine hibiscus petals and water. Bring to a simmer, then turn off heat and steep 5–10 minutes. Strain and discard petals.

2. In a larger saucepan, combine raspberries, sugar, lemon juice, and the hibiscus-infused water.

3. Cook over medium heat, stirring frequently, until raspberries break down and mixture begins to thicken, about 12–15 minutes.

4. Simmer until jam reaches desired consistency (it should coat the back of a spoon).

5. Remove from heat and let cool. Jam will thicken further as it cools.

6. Transfer to jars and refrigerate for up to 2 weeks or freeze (or pressure can) for longer storage.