A love for breakfast foods runs deep in the Tasting Table Test Kitchen. So when our food editor found herself with a surplus of Greenmarket strawberries and loose hibiscus tea leaves, she knew exactly what the office was eating the next morning. The resulting jam is sweet and slightly floral, an ideal match for crusty slices of bread, a pat or two of butter and a steaming cup of coffee. What's more, if you happen to have leftovers, a spoonful or two in a classic Tom Collins or margarita goes a delectably long way. Morning--and cocktail hour--never tasted so sweet.
Recipe from the Tasting Table Test Kitchen
Yield: 1½ cups
Prep Time: N/A
Cook Time: 1 hour, 45 minutes
Total Time: 1 hour and 45 minutes
½ cup boiling water
2 tablespoons loose hibiscus tea leaves (or open a few hibiscus tea bags)
½ cup granulated sugar
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
1 lime, finely zested and juiced
3 cups (about 1 quart) coarsely chopped strawberries
1. In a medium bowl, combine the water and tea leaves. Steep for 5 minutes, then pour the mixture through a fine-mesh sieve lined with cheesecloth and set over a medium bowl (discard the hibiscus solids). Add the sugar, salt and pepper to the hibiscus water and stir to dissolve. Add the lime zest and juice and stir to combine.
2. In a medium saucepan set over medium-high heat, combine the strawberries with the hibiscus mixture. Bring to a boil, then reduce the heat to medium-low and gently simmer, stirring occasionally, until the strawberries break down and the mixture is thick and jammy, about 1½ hours. Remove the pan from the heat and cool. Transfer to an airtight container or glass jar and refrigerate for up to 1 week.