| Prep: 15 mins | Cook: 30 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 355 | 0g | 0g | 91g |
| sugars | fibre | protein | salt |
| 83g | 0.1g | 0.3g | 0.005g |
Searching for a dose of intriguing, delightful, and altogether novel flavors, I’ve journeyed from the wilds of Montana to the romantic charm of Hong Kong’s food stalls. One such culinary wanderlust farewell whisked me off to the vibrant city where I laid eyes, and subsequently, my palate on something wonderfully unique – the Purple Bauhinia Jelly. A true testament to my relentless pursuit of fusing the unexpected, this slightly sweet, mildly fragrant jelly brings together the vibrance of Asian botany and familiar comforts of home-style cooking.
Health and Flavor – A Divine Confluence
At first glance, Purple Bauhinia Jelly appears to be a mere spectacle of whimsical tastes. However, venture below its purple allure and you find a veritable treasure trove of health benefits. Purple Bauhinia, a resplendent flower commonly known in Hong Kong, when used in culinary recipes, it is often touted for its health properties, including aiding digestion and boosting the immune system. The citrus kick of the lemon, together with fruit pectin, contributes to a tangy, fiber-rich journey.
Unleashing Creativity – Pairings and More
Displaying a similar versatility to that of an apple or grape jelly, Purple Bauhinia Jelly lends itself beautifully to a wide array of dishes. A sumptuous spread on a slice of artisanal grain bread or a seared bison burger from the heartland lends an elevation that leaves you craving for more. I’ve also found it to be a delightful companion to cheeses on a sophisticated charcuterie board.
As far as desserts go, adding a dollop of this jelly to a slice of rustic huckleberry pie (recipe here) is a marriage of tastes that reminds me of cool Montana breezes. Whether you pair it with a savory snack or delectable dessert, one thing is for certain – Purple Bauhinia Jelly adds a touch of enchantment to any dish.
In the end, what truly makes this recipe lovable is the grassroots, home-kitchen ethos it embodies. Unpretentious yet sophisticated, straightforward yet nuanced – it’s a painless method to introduce the wonders of unique, new flavors into everyday cooking. I invite all of you to give this Purple Bauhinia Jelly a try – I promise, it’s a bit of gastronomic magic waiting to be discovered.
What You’ll Need
- 3 cups of purple Bauhinia flowers petals
- 2.5 cups of granulated sugar
- 1 small lemon (juiced)
- 1 packet (1.75oz) of fruit pectin
- 3.5 cups of water
Method
Step One
Start by carefully picking the petals from your Purple Bauhinia flowers. Ensure that you have three full cups of petals and set them aside.
Step Two
Take a large saucepan and add your 3.5 cups of water to it. Bring the water to a boil on medium to high heat.
Step Three
Add the Purple Bauhinia flower petals to the boiling water. Allow the petals to simmer in the water for about 10 minutes or until they have wilted. This will infuse the water with their color and flavor.
Step Four
After the petals have wilted and infused the water, strain the mixture over a bowl to separate the wilted petals from the flower-infused water. Discard the wilted petals and return the infused water to the saucepan.
Step Five
Stir in the granulated sugar to the flower-infused water back on the saucepan, and keep stirring until the sugar is completely dissolved. This should be done over low heat to prevent the sugar from caramelizing.
Step Six
Add the packet of fruit pectin into the sugar and flower-infused water solution. Stir thoroughly to ensure that the pectin is well integrated. Increase the heat to medium and allow the mixture to return to a boil. Once the mixture is boiling, add the juice of your small lemon.
Step Seven
Continue boiling the mixture for around 10 minutes to ensure that the jelly will set properly. After 10 minutes, cool the mixture to room temperature. As it cools, it will begin to thicken into jelly.
Step Eight
Once the mixture has thickened sufficiently, transfer it into jelly jars or containers. Let it completely cool before sealing the containers. Your Purple Bauhinia Jelly is now ready to be used or stored!
