Description
Hibiscus Rose Jelly with Lemon and Vanilla delights your taste buds!
Ingredients
Scale
- 2 cups dried hibiscus flowers
- 4 cups water
- 1 cup granulated sugar
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 packet (1.75 oz) fruit pectin (such as Sure-Jell)
- 1/4 teaspoon salt
Instructions
- In a medium saucepan, combine the dried hibiscus flowers and water. Bring to a boil over medium heat, then reduce the heat and simmer for about 10 minutes.
- Remove from heat and let steep for an additional 30 minutes.
- Strain the mixture through a fine mesh sieve into a bowl, discarding the flowers. You should have about 3 cups of hibiscus tea.
- In a clean saucepan, combine the hibiscus tea, sugar, lemon juice, vanilla extract, and salt. Stir well and bring to a boil over medium-high heat.
- Once boiling, add the fruit pectin and stir constantly for 1-2 minutes until the mixture thickens and returns to a rolling boil.
- Remove from heat and ladle the jelly into sterilized jars, leaving about 1/4 inch of headspace.
- Seal the jars with lids and allow them to cool to room temperature.
- Once cooled, refrigerate for at least 4 hours to set completely.
Notes
- This recipe makes about 4 half-pint jars of jelly.
- For a floral twist, consider adding a few drops of rose water to the mixture before boiling.
- If you prefer a sweeter jelly, increase the sugar to 1 1/4 cups.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Preserves
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 13g
- Sodium: 0g
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: Hibiscus Rose Jelly with Lemon and Vanilla