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Gumamela Jam

Updated on November 18, 2011

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



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.


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


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

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.

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