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

Executive Summary

Roselle Jam with Thai Kumquat (Som Jeed) and Ginger: this homemade jam from the Hua Hin Services organic garden combines tart roselle (hibiscus sabdariffa) calyxes with zesty Thai kumquat juice and warm fresh ginger, giving a bright, tangy, vividly coloured spread. You need 2 cups of cleaned, chopped roselle calyxes, about 1 cup of kumquats for juicing (roughly 1/3 to 1/2 cup of juice), 1 tablespoon of grated ginger, 2 cups of sugar, and optionally 1 tablespoon of Thai lime juice for extra acidity. Combine everything in a heavy-bottomed saucepan, bring it to a gentle boil, then simmer on low for 30 to 40 minutes, stirring now and then, until soft and jam-like. Pour into sterilized jars, seal, and cool; it thickens further and keeps for several weeks in the refrigerator. Enjoy it on toast, scones, yogurt, or ice cream.

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Ingredients:

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

- 1 cup Thai Kumquats (Som Jeed) for juicing

- 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. Prepare the Thai Kumquat juice: Cut the kumquats in half and juice them using a citrus juicer or reamer, straining out the seeds. You should get approximately 1/3 to 1/2 cup of juice. Set aside.

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

4. In a large, heavy-bottomed saucepan, combine the chopped Rosella calyxes, Thai Kumquat juice, 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 🥘🥒🍽️