Recipe for Roselle jam that incorporates Thai Kumquat (Som Jeed) and ginger

-

Ingredients:

- 2 cups fresh Roselle (Hibiscus sabdariffa) calyxes, cleaned and chopped

- 1 cup Thai Kumquats (Som Jeed), seeds removed and chopped

- 1 tablespoon grated fresh ginger

- 2 cups granulated sugar

- 1 tablespoon Thai lime juice (optional, for added acidity)

Instructions:

1. Prepare the Rosella calyxes by removing any green parts and calyx bases. Rinse them thoroughly under cold water and chop them into small pieces.

2. Remove the seeds from the Thai Kumquats (Som Jeed) and chop them finely. You can leave the peel on for added texture and flavor.

3. Grate the fresh ginger using a fine grater or microplane.

4. In a large, heavy-bottomed saucepan, combine the chopped Rosella calyxes, chopped Thai Kumquats (Som Jeed), grated ginger, and granulated sugar. Stir well to combine.

5. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring frequently to prevent sticking.

6. Once the mixture comes to a boil, reduce the heat to low and let it simmer for about 30-40 minutes, or until the fruit is soft and the mixture has thickened to a jam-like consistency. Stir occasionally to prevent burning.

7. If desired, add lemon juice to the jam for added acidity. Stir well to incorporate.

8. Once the jam has reached the desired consistency, remove the saucepan from the heat and let the jam cool slightly.

9. Transfer the jam to sterilized jars, leaving about 1/4 inch of headspace at the top. Seal the jars tightly with lids.

10. Allow the jam to cool completely before storing it in the refrigerator. It will continue to thicken as it cools.

11. Enjoy your homemade Rosella jam with Thai Kumquat (Som Jeed) and ginger on toast, scones, or as a topping for yogurt or ice cream!

This jam should last for several weeks when stored properly in the refrigerator. Enjoy the unique flavors of Rosella, Thai Kumquat, and ginger in this delicious homemade jam!

In Thailand, our garden prospers under the perfect weather, blessing us with vibrant produce. 🍆🌾 These ingredients spark family recipes, rich with history and flavor. Dive into the essence of true Thai cooking here: https://sites.google.com/view/huahinservices/our-garden/recipes 🥘🥒🍽️

Comments

Post a Comment

Popular posts from this blog

Vegan Thai Fingerroot & Fresh Jackfruit Yellow Curry

-
Image
Vegan Thai Fingerroot & Fresh Jackfruit Yellow Curry Aromatic, slightly fibrous, and packed with the earthy-peppery punch of fingerroot. Ingredients For Prep (Fresh Jackfruit): 1 medium young green jackfruit (3–4 lbs whole, unripe) 1 tbsp coconut oil 1 tsp salt Water for boiling For the Curry Paste (same as before, but adjusted for freshness): 3-4 fingerroots ( krachai ) , sliced 1 stalk lemongrass (white part only) 4 garlic cloves 1 shallot 1 thumb-sized galangal 1 tbsp fresh turmeric (or 1 tsp powder) 1 tsp coriander seeds 2-3 red chilies ½ tsp white peppercorns 1 tbsp soy sauce 1 tsp coconut sugar For the Curry: 1 can (400ml) coconut milk 1 cup bamboo shoots 1 cup Thai eggplant (or chayote) 2 kaffir lime leaves 1 tbsp tamarind paste 1 tsp salt 2 cups vegetable broth (or water) Garnish: Thai basil , cilantro , fried shallots Step-by-Step 1. Prep the Fresh Jackfruit (Wear gloves! The sap is sticky.)  Cut: Slice the jackfruit into q...
Read more

Stonebreaker (หญ้าใต้ใบ - Yah Tai Bai) - Phyllanthus niruri in Traditional Thai Medicine

-
Image
  Scientific Name: Phyllanthus niruri (syn. Phyllanthus amarus ) Thai Name: หญ้าใต้ใบ ( Yah Tai Bai – "grass under the leaves") Family: Phyllanthaceae Traditional Uses in Thai Medicine In Thailand, Yah Tai Bai has been used for centuries in traditional remedies due to its wide range of medicinal properties. Some key applications include: Liver Health & Detoxification Used to support liver function and treat jaundice, hepatitis, and liver congestion. Believed to help detoxify the liver and improve bile flow. Kidney & Urinary Health Traditionally used to prevent and dissolve kidney stones (hence the name "Stonebreaker"). Acts as a diuretic, helping flush out urinary tract infections (UTIs). Anti-inflammatory & Pain Relief Applied for joint pain, arthritis, and muscle inflammation. Used in poultices or consumed as a decoction. Antiviral & Fever Reduction Employed in remedies for dengue fever (studies suggest it may help inc...
Read more

Kaeng Dok Khae (แกงดอกแค) - Spicy Agasta Flower Curry

-
Image
  Here’s a detailed recipe for Kaeng Dok Khae (แกงดอกแค) , a fragrant and spicy Northern Thai curry made with Agasta flowers (ดอกแค), coconut milk, and aromatic herbs. Kaeng Dok Khae (Spicy Agasta Flower Curry) Serves: 4 Prep Time: 20 mins Cook Time: 25 mins Ingredients: Main Ingredients: 2 cups Agasta flowers (ดอกแค) , petals only 1 cup bamboo shoots , sliced (fresh or pre-boiled) 1 cup straw mushrooms or oyster mushrooms, halved 2 cups vegetable broth (or water) 1 cup coconut milk (divided) 2 tbsp vegetable oil Chili Paste (Nam Prik Kaeng): 5-6 dried red chilies (soaked in warm water) 1 tbsp shrimp paste (or 1 tsp soy sauce for vegan option) 3 shallots , chopped 4 garlic cloves , chopped 1 stalk lemongrass , sliced (white part only) 1 tsp galangal , grated 1 tsp turmeric powder (or fresh turmeric ) 1 tsp coriander seeds , toasted ½ tsp salt Aromatics: 3 kaffir lime leaves , torn 1 stalk lemongrass , bruised 5-6 slices galangal Seasoning: ...
Read more