Hibiscus Jelly

Name: Hibiscus Jelly
Ingredients: 1/4 cup flor de jamaica dried hibiscus flowers; 1 1/2 cups unsweetened apple juice or 1 1/2 cups unsweetened cranberry juice; 1 cup boiling water; 1 cup vinegar; 1 lemon, juice (about 4 tablespoons); 1 3/4 ounces dry pectin; 5 1/2 cups sugar; Optional Additions; 1/4 inch fresh gingerroot, peeled will give a nice kick; 4 cardamom pods, crushed, will give warmth; 1 cinnamon stick

11 ingredients

12 steps

Ingredients

1/4 cup flor de jamaica dried hibiscus flowers
1 1/2 cups unsweetened apple juice or 1 1/2 cups unsweetened cranberry juice
1 cup boiling water
1 cup vinegar
1 lemon, juice (about 4 tablespoons)
1 3/4 ounces dry pectin
5 1/2 cups sugar
Optional Additions
1/4 inch fresh gingerroot, peeled will give a nice kick
4 cardamom pods, crushed, will give warmth
1 cinnamon stick

Directions

1

Steep dried blossom in boiling water off heat adding any optional ingredients if using. Steep for 1-2 hour over night is fine.
2

Prepare boiling water canner and lids and jars.
3

Strain steeped liquid twice the second time through a coffee filter. Discarding solids.
4

Place all ingredients but the sugar in a large heavy pot bring to a rolling boil.
5

Add sugar and return to a rolling boil.
6

Ladle into sterile jars leaving 1/4 inch head space. Wipe rims clean and apply lids and bands.
7

Process in a hot water bath covered by 1-2 inches of water for 10 minutes.
8

Shut off flame for 5 minutes.
9

Remove without tilting the jars.
10

Set on a flat surface in a draft free place 12-24 hours.
11

Remove bands and wipe jars.
12

Label and store in a dark place for 1 year.