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!

Top 5 posts from the last 30 days

Ginger - ขิง [King] - Zingiber officinale

-
Image
Ginger is a versatile and important ingredient in Thai cuisine, and its cultural and medicinal significance makes it a valuable part of everyday life in Thailand.   Recipes: Vegetarian Tom Yum Soup with Cha-om, Coconut Milk, and Turmeric Vegetarian Red Curry with Coconut Milk, Turmeric, and Ivy Gourd Vegetarian Pad King Culinary Uses: Ginger is a key ingredient in Thai cuisine, adding a distinct flavor and aroma to many dishes. It is commonly used in both savory and sweet dishes, such as curries, soups, stir-fries, and desserts. In Thai cooking, fresh ginger is often preferred over dried, as it provides a more vibrant and aromatic flavor. Medicinal Properties: Ginger has been traditionally used in Thai traditional medicine for its various health benefits. It is believed to have anti-inflammatory and antioxidant properties. Ginger is also known for its potential to alleviate nausea and aid digestion, making it a popular remedy for digestive issues. Cultural Significance: In Thai cul
Read more

Some Thai vegan dishes that feature bilimbi

-
Image
  1. Bilimbi and Tofu Curry A creamy and tangy curry made with bilimbi , tofu, and a blend of aromatic Thai spices and coconut milk. 2. Spicy Bilimbi Salad (Yam Taling Pling) A refreshing and zesty salad combining bilimbi with fresh vegetables, roasted peanuts, and a spicy lime dressing. 3. Bilimbi and Mushroom Stir-Fry A savory stir-fry featuring bilimbi, assorted mushrooms, tofu, and vibrant bell peppers, seasoned with garlic and soy sauce. 4. Bilimbi Coconut Soup (Tom Kha Taling Pling) A rich and tangy coconut soup with bilimbi, mushrooms, tofu, and lemongrass, offering a unique twist on the classic Tom Kha. 5. Bilimbi Green Papaya Salad (Som Tum Taling Pling) A variant of the traditional green papaya salad, incorporating bilimbi for an extra sour kick, along with tomatoes, green beans, and peanuts. 6. Bilimbi Fried Rice A flavorful fried rice dish with bilimbi adding a tangy note, mixed with vegetables, tofu, and seasoned with Thai spices. 7. Bilimbi and Vegetable Stir-Fry A simpl
Read more

Bilimbi or Cucumber Tree - ตะลิงปลิง (ta-līng plīng) - Averrhoa bilimbi

-
Image
  "Bilimbi" and "cucumber tree" both refer to the same fruit in Thailand, known locally as ตะลิงปลิง (taling pling) .  General information: Botanical name: Averrhoa bilimbi Family: Oxalidaceae (same as carambola [Star fruit] ) Tree: Grows up to 15 meters tall, with drooping branches and compound leaves. Fruit: Small, oblong drupes, 3-6 cm long, green when unripe and yellow when ripe. Taste: Extremely sour, with a slightly floral aroma. Uses in Thailand: Fresh: Enjoyed raw, dipped in salt or chili powder. Cooking: Used in curries, soups, and stir-fries to add a sour tang. Popular in fish and seafood dishes.  Some Thai vegan dishes that feature bilimbi Preserves: Pickled, candied, or made into jams and chutneys. Medicinal: Traditionally used to treat various ailments like diarrhea, dysentery, and fever. Popularity: Widely available in Thai markets and backyards. Considered a versatile and healthy fruit, rich in vitamin C and potassium. Sourne
Read more

Chaya (tree spinach) - ผักชายา (phak cha-ya) - Cnidoscolus aconitifolius

-
Image
Chaya, also known as tree spinach, is a fast-growing plant that's relatively easy to cultivate. Chaya spinach is an understory species in forests and as such is ideal grown in shade under fruit trees or palms. You can grow chaya from stem cuttings. Take stem cuttings with a few nodes (bumps where leaves grow) and plant them directly in the ground or pots with moist, well-draining soil. Keep the soil moist but not soggy. Water regularly, especially during the first few weeks after planting. Established plants are somewhat drought tolerant but will produce more leaves with consistent moisture. Chaya is a fast grower and may benefit from occasional pruning to maintain a manageable size and encourage bushier growth. Don't remove more than two-thirds of the foliage at once. You can harvest young, tender chaya leaves throughout the growing season. Simply pick the leaves from the stems. The plant will likely be ready for its first harvest after less than a year. Raw Chaya leaves conta
Read more