Hibiscus Tea Jelly
Posted on April 02 2014
I made two hibiscus jellys on Sunday and we got to taste one of them, and the hibiscus spice liqueur yesterday, on Chef Michael’s radio show. Tomorrow I’ll share the liqueur recipe and I promise to give you the link to the radio show as well as the air times over the next couple of days. More on this later.
Today I’d just like to share an easy hibiscus jelly recipe and an even easier one. Both produce firm, clear, ruby colored results. My first effort with the jelly was a bit rose-heavy in my opinion so I’ve adjusted the proportions to produce a more tangy result.
Hibiscus, rose, lemongrass jelly
4.5 cups water
7 cups sugar
4 tbls freshly squeezed lemon juice
6 oz liquid pectin (two pouches Certo Sure Jell)
Bring water to full boil, add hibiscus, lemongrass and rose, turn off heat, cover and let steep for 10-20 minutes. Strain through a fine colander discarding solids. Measure exactly 3.5 cups of the liquid and put in a heavy bottom pot with the sugar and lemon. Bring to a rolling boil and quickly add pectin. Return to a rolling boil, stirring constantly, boil for exactly 1 minute. Pour into sterilized jars, seal and process in boiling water for 5 minutes. Makes 4 pints of ruby-red jelly.
If the above seems too complicated or messy, if you are in a big hurry, aren’t confident you can make jelly from scratch, need just a small amount of jelly, don’t despair. You can always cheat!
Hibiscus Apple Quick Jelly
1 18 oz jar of apple jelly
Empty jelly into a heavy-bottomed pan. Melt over low heat. Put hibiscus in the t-sac and seal with the t-click. You can also use a large tea ball or you can strain the leaves out (the last option being the messiest). Add the tea to the jelly and simmer gently for 5 minutes. Remove tea leave and return the gorgeous, red hibiscus-apple jelly to the original jar. Done!