Gumamela Jam
An exotic delightful taste :-)
I was in my fourth year in college when i first tasted gumamela jam. i was surprised when I heard of this jam, for all i know about gumamela is using it to make a solution to produce bubbles and a poultice to boils. Actually, i did it out of curiosity and in favor of my classmate , who have the gumamela jam for her thesis. I thought that it will taste like eating a grass but i was wrong, it 's taste is not bad, honey like sweetness and texture it has. I like to share the basic way of preparing a Gumamela Jam and preserve.
How to make a Gumamela Jam and Preserve
Gumamela (Hibiscus) Preserve:
(Microwave Method: Times based on 600 watts on high)
Ingredients:
Petals only from 10 large hibiscus flowers
1/4 cup of lemon juice
1/2 cup of boiling water
2 cups of sugar
Prep:
Detach petals from calyx and discard calyx. Chop petals finely and place in a very deep pyrex bowl. Cover petals with lemon juice and microwave 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. Let cool for about 1 hour. When cool, cook for 4 minutes then stir. Cook for a further 2 minutes and stir. Cook 2 minutes
HIBISCUS SABDARIFFA JAM
Ingredients/Prep:
1 kg of calyces - remove the seedpods so just the calyces remain.
Add 3 cups of water and boil until tender, about 20 minutes.
Add the juice of 3 lemons and 1 kg of sugar.
Boil until the mixture thickens, for about 20 minutes.
Folkloric Uses of Gumamela Plant
Traditional Beliefs and Practices
. infection of the urinary tract: use dried drug materials 15 to 30 gms, boil to decoction and drink.
· For abscesses, carbuncles and boils
(crush fresh leaves and poultice the infected area. Also, pound flower buds into a paste and apply to external swellings)
. used for boils, cancerous swellings and mumps.
used as an emollient.·
( Decoction of roots, barks, leaves and flowers)
· used as an antidote for poison
( Decoction from roots of red and white-flowered plants)
· Bark is an emmenagogue ( stimulating the menstrual flow) and to normalize menstruation.
· Seeds used as a stimulant and for cramps.
· Decoction of leaves for fevers.
· For headaches, an infusion of leaves or poultice of leaves.
· Leaves are mildly laxative.
· Mucilage during labor.
· Red flowers are purgative; when taken with papaya seeds, may be abortive.
· Infusion of leaves as an expectorant in bronchitis.
· Hair stimulant: oil made by mixing the juice of fresh petals and olive oil for stimulating hair growth.
. used as a purgative,used to treat tumors
. as analgesic
. anti-inflammatory.
.used to treat hematomas.
Other Gumamela (Hibiscus) Recipe
Here are some Gumamela (hibiscus) recipe that i have read/ researched on some websites about organic foods and herbs.
1. SYRUP/CORDIAL
This syrup will keep for at least a year. Once opened, it will keep for months if refrigerated. The syrup is delicious over crepes, fresh fruit, custard, ice cream. To make cordial, a very small quantity of syrup can be added to a glass and filled with water. The syrup can also be added to milk to make a delicious drink.
5 cups sugar
4 cups water
4 cups calyces, chopped
Heat the sugar and water in a large saucepan until the sugar is completely dissolved. Add the calyces and bring to the boil. Lower the heat and simmer gently until the volume of liquid is reduced by a third. Remove from the heat and strain. Bottle the syrup while still hot into clean bottles and seal. The strained calyces can be eaten as a dessert with icecream or custard
4. COOKED CALYCES
The calyces can be cooked as a substitute for sauerkraut in tropical areas where cabbage does not grow. If sugar is added to the calyces, they make a pleasant sweet dish when served with custard or ice-cream.
5. FLOWERS
Flowers can be added to salads for colour.
Flowers can be frozen whole into containers of water and floated in a punch bowl.
HIBISCUS TEA
To make a tea, pour boiling water over 1-2 tablespoons of the flowers and strain after 5-10 minutes.
HIBISCUS-FLOWER COOLER
This traditional agua gets its glorious red color from the jamaica, or hibiscus, flower, whose natural sourness is counteracted by the sugar.
4 cups water
1 cup dried hibiscus flowers (about 1 1/2 ounces)
1/3 cup sugar, or to taste
2 cups ice
In a saucepan bring water to a boil and add flowers. Simmer mixture 5 minutes and remove pan from heat. Let mixture stand 30 minutes to infuse. Pour infusion through a sieve into a glass pitcher, pressing on solids, and discard flowers. Add sugar and ice, stirring until sugar is dissolved. Chill cooler and stir before serving. Makes 6 Cups/
Spiced Hibiscus Flower Tea
1 cup dried hibiscus flower petals
2 whole cloves
1 cinnamon stick (about 3 inches long)
2 T freshly squeezed lime juice
¼ cup sugar
Lime wedges for garnish
Rinse and drain the hibiscus flowers in a colander. In a medium saucepan, combine 5 cups water, hibiscus, cloves, and cinnamon; cover and bring to a boil over high heat. Reduce heat and let simmer for 15 minutes.
Strain the tea through a fine sieve and discard the flower petals and spices. Add lime juice and sugar to taste, stirring until sugar is dissolved. Pour into a pitcher and refrigerate until well-chilled. Serve in glasses over ice and garnish each drink with a slice of lime.
Link List
- Australian native hibiscus and hibiscus like species
This is a website that provides recipes and several ways of Hibiscus tea preparation
