3 1/2 cups lightly crushed peaches
3 hibiscus flowers in syrup*, drained and chopped
2 teaspoons hibiscus syrup*
2 cups sugar
1 teaspoon citric acid
3 tablespoons low sugar pectin
Evenly sprinkle the bottom of the Ball Jam Maker with the pectin. Spoon the fruit, hibiscus and syrup in a relatively even layer over the pectin. Press the jam button. You will hear a beep at 4 minutes. Sprinkle the sugar and citric acid over the fruit mixture while the machine is still running. Cover and wait for the jam cycle to complete. Press the cancel button and unplug the machine. If not using a Ball Jam Maker, make the jam on the stovetop using the traditional method as seen in this recipe.
Ladle the jam into prepared jars leaving 1/4 inch headspace. Process in the hot water bath for 10 minutes.
Yield: about 4 8-oz jars
*I used this, found in well-stocked supermarkets and specialty food or cocktail shops
Note: A great source for canning information is the Blue Book guide to preserving. I highly recommend it for learning how to can. Here is a bunch of other canning books and equipment I find useful.