- Food and Cooking
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)
Petals only from 10 large hibiscus flowers
1/4 cup of lemon juice
1/2 cup of boiling water
2 cups of sugar
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
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.
Â· 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.Â·
( Decoction of roots, barks, leaves and flowers)
Â· used as an antidote for poison
( Decoction from roots of red and white-flowered plants)
Â· Bark is an emmenagogue ( stimulating the menstrual flow) and to normalize menstruation.
Â· Seeds used as a stimulant and for cramps.
Â· Decoction of leaves for fevers.
Â· For headaches, an infusion of leaves or poultice of leaves.
Â· Leaves are mildly laxative.
Â· Mucilage during labor.
Â· Red flowers are purgative; when taken with papaya seeds, may be abortive.
Â· Infusion of leaves as an expectorant in bronchitis.
Â· 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
.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.
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.
Flowers can be added to salads for colour.
Flowers can be frozen whole into containers of water and floated in a punch bowl.
To make a tea, pour boiling water over 1-2 tablespoons of the flowers and strain after 5-10 minutes.
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
Â¼ 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.
- Australian native hibiscus and hibiscus like species
This is a website that provides recipes and several ways of Hibiscus tea preparation