Hibiscus Flower Champagne Jelly Food
HIBISCUS JELLY
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....
Provided by Rita1652
Categories For Large Groups
Time 1h10m
Yield 7 half pint jars, 80 serving(s)
Number Of Ingredients 10
Steps:
- 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.
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- Wild Violet Jelly. If you prefer a jelly with a slightly tart taste, you will love wild violet jelly. Wild violets are fairly common in the United States, especially in the Pennsylvania spring time, but their growing season is very short.
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- Johnny Jump Up Jam. If you love those tiny, edible blooms known as johnny jump ups, you might love making it into jam. These flowers boast high amounts of Vitamin A and C and sport a sweet flavor that resembles cinnamon.
- Clover Jelly. If you like the sweetness of honey, you’ll love this clover jelly. You are likely to find plenty of white clovers gracing your backyard, so put them to good use for this tasty jelly.
- Hibiscus Jelly. For a sweet and tangy twist on jelly, try this version of hibiscus jelly. It’s vibrant hue and delicious flavor makes it a great addition to all kinds of dishes, from pancakes to toast to ice tea.
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- Milkweed Flower Jelly. If you are into foraging, you may want to try your hand at milkweed flower jelly. There is some debate over whether or not milkweed is edible or toxic, however, experts seem to agree that properly prepared milkweed is edible and safe.
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