Native Hibiscus Jam
Native Hibiscus or Native Rosella Hibiscus heterophyllus
Author: Jan Sked
Published: Journal December 2016
This is a large shrub with prickly stems and rough, dark green leaves, with serrated margins that can be entire or deeply lobed. It flowers from winter to summer and sometimes into autumn with large, 5-petalled flowers up to 12cm across, which are usually white with pink-edged petals and a dark red centre. There are also pink and yellow-flowered forms with rich red centres.
It is found in moist areas of open forest country and on the margins of rainforest all along the east coast of Queensland south to central New South Wales. Requires a sunny, reasonably well drained situation and is quick growing to 3-5 metres in height. This is a very attractive garden shrub and easily grown. It pro-duces an abundance of flowers, attracting many native birds and insects to the garden. It is particularly attractive to lorikeets, honeyeaters and butterflies.
Propagate from seed or cuttings.
Pink flowering form
Yellow flowering form
The young leaves, flower petals and the calyx at the base of the fruit are all edible.
The flowers make a colourful edible ornament for a salad. Buds can be pickled or boiled as a vegetable; flowers can be stuffed, made into fritters or tea. Buds can be picked over 2-3 days and stored in the refrigerator until required. They have a fairly tart taste and can be eaten raw or cooked.
The petals of Hibiscus hetero-phyllus can be used to make jam, syrup and cordial. The flavour of the flowers and buds is very mild. Flowers only last one day, but if they are to be used at night, they can be picked as they begin to unfurl in the morning, then stored in the refrigerator crisper and if taken out in the late afternoon, will open and stay fresh until well into the evening.
Native Hibiscus Jam
(http://www.stgmagazine.com.au/pdf/Bushfood_25b.pdf)
– 10 large or 12 smaller hibiscus flowers – use petals only (They only last a day so pick them in the morning, store in the fridge and use into the evening).
– ¼ cup of lemon juice
– ½ cup of boiling water
– 2 cups of sugar Detach petals from calyx (which surround the flower) and discard calyx.
Chop petals finely and place in a deep Pyrex bowl. Cover petals with lemon juice. Microwave* petals and lemon juice on high for 4 minutes. Add boiling water and sugar and stir well. Cook 2 minutes then stir. Cook another 2 minutes, stir and then cook 2 minutes more and stir. Let cool for one hour. When cool, cook for 2 minutes, then stir.
Test whether jam gels by placing a small amount on a cold plate. If needed, continue cooking, but no more than 2 minutes at a time. Pour into a sterilised jar.
This recipe produces a rich spread with the consistency of honey. It has a distinctive flavour and is delicious on toast or scones. Can be used as a glaze or diluted with white vinegar for sauces or marinades.
*Times based on 600 watts on high. Adjust times as needed.