Hibiscus Jelly

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READY IN:
1hr 10mins
SERVES:
80
YIELD:
7 half pint jars
UNITS:
US

Ingredients Nutrition

  • 14 cup flor de jamaica dried hibiscus flowers
  • 1 12 cups unsweetened apple juice or 1 12 cups unsweetened cranberry juice
  • 1 cup boiling water
  • 1 cup vinegar
  • 1 lemon, juice (about 4 tablespoons)
  • 1 34 ounces dry pectin
  • 5 12 cups sugar
  • Optional Additions
  • 14 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.

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