Hibiscus Jelly

Recipe by Rita1652
READY IN: 1hr 10mins


  • 14
    cup flor de jamaica dried hibiscus flowers
  • 1 12
    cups unsweetened apple juice or 1 1/2 cups unsweetened cranberry juice
  • 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


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