I have a complicated relationship with jam. I go from seeking out its mouth-coating sweetness for a butter-addled crumpet to wishing it away to the darkest recesses of my fridge. I feel like this jam is the middle ground; the Switzerland of jams – most definitely sweet but with these delightful punches of background tang thanks to the pomegranate molasses.
Makes approximately 3 cups (945 g/ 2 lb 1 oz).
Ingredients 5
200 g hibiscus flowers, jar, in syrup
750 g strawberries, hulled
3 tbsp pomegranate molasses
115 g caster sugar (superfine sugar)
1 tsp vanilla bean paste, heaped
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Method 5
Place the , , , , and in the bowl of your slow cooker and stir to combine.
Cover and cook for 2½ hours on low.
Open the lid and give it a good stir to allow some of the steam to escape.
Continue cooking for another 45–60 minutes until the mixture resembles a nice relish; a bit runnier than a jam. This is going to vary between slow cookers, so check on it a few times the first time you make it and note how long it takes in your cooker.
Transfer to sterilised glass jars (see my tips below) and store in the fridge for up to 3 months.
Katrina Meynink's tips
Makes approximately 945g (3 cups). Store in the fridge for up to 3 months.
To sterilise glass jars, simply wash them and their lids in hot, soapy water. Place the jars on a tray in a low oven and put the lids on a clean cloth or tea towel (dish towel) and leave to dry completely.
