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    You are in: Home / Recipes / Hibiscus Jelly Recipe
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    Hibiscus Jelly

    Hibiscus Jelly. Photo by Rita~

    1/2 Photos of Hibiscus Jelly

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    30 mins

    40 mins

    Rita~'s Note:

    Hibiscus is slightly acidic making this a vibrant red sweet and tangy jelly. Can be used to ice tea, top toast, pancakes, ice cream added to margaritas, martinis or drinks that calls for simple syrup try this jelly, Glaze grilled chicken or pork. The possibilities are endless. Is high in vitamin C and is a natural diuretic. It is sometimes recommended by Mexican herbalists as a remedy for high blood pressure. Hibiscus flowers also known as roselle or rozelle, sorrel, red sorrel, saril, Jamaica sorrel, Indian sorrel, sour-sour, Guinea sorrel, Queensland jelly plant, lemon bush, rosa de Jamaica, flor de Jamaica, Jamaica, quimbombó chino, Florida cranberry, oseille rouge, oseille de Guinée, sereni, agrio de Guinea, viña, viñuela, vinagreira, curudú azédo, quiabeiro azédo, zuring, carcadé, bisap....

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    Ingredients:

    Serves: 80

    Yield:

    half pi ...

    Units: US | Metric

    • 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

    Directions:

    1. 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. 2
      Prepare boiling water canner and lids and jars.
    3. 3
      Strain steeped liquid twice the second time through a coffee filter. Discarding solids.
    4. 4
      Place all ingredients but the sugar in a large heavy pot bring to a rolling boil.
    5. 5
      Add sugar and return to a rolling boil.
    6. 6
      Ladle into sterile jars leaving 1/4 inch head space. Wipe rims clean and apply lids and bands.
    7. 7
      Process in a hot water bath covered by 1-2 inches of water for 10 minutes.
    8. 8
      Shut off flame for 5 minutes.
    9. 9
      Remove without tilting the jars.
    10. 10
      Set on a flat surface in a draft free place 12-24 hours.
    11. 11
      Remove bands and wipe jars.
    12. 12
      Label and store in a dark place for 1 year.

    Ratings & Reviews:

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    Nutritional Facts for Hibiscus Jelly

    Serving Size: 1 (25 g)

    Servings Per Recipe: 80

    Amount Per Serving
    % Daily Value
    Calories 58.2
     
    Calories from Fat 0
    54%
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 1.5 mg
    0%
    Total Carbohydrate 15.0 g
    5%
    Dietary Fiber 0.1 g
    0%
    Sugars 14.2 g
    56%
    Protein 0.0 g
    0%

    The following items or measurements are not included:

    dried hibiscus flowers

    fresh gingerroot

    cardamom pods

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