Hibiscus Jelly Recipes
AGUA DE JAMAICA (HIBISCUS WATER)
This drink is served throughout Mexico. It is nice and refreshing. It is similar to a tart cranberry tea drink. You may add more or less sugar to your taste if you prefer. Enjoy!
Provided by Sherbear1
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 16
Number Of Ingredients 8
Steps:
- Place 6 cups of water in a large saucepan; bring to a boil. Stir in the hibiscus petals, cinnamon, cloves, nutmeg, and allspice. Reduce heat to medium-low, and gently simmer until the water has turned a deep red, 30 to 45 minutes.
- Stir the chopped piloncillo into the hibiscus water until dissolved, then set aside to cool 15 minutes. After cooling, strain the warm liquid into a 1 gallon pitcher through a wire mesh strainer. Squeeze as much liquid from the petals as you can, then discard the petals. Stir in the white sugar until dissolved, then pour in enough cold water to fill the pitcher. Serve immediately or let stand overnight for best taste.
Nutrition Facts : Calories 97.2 calories, Carbohydrate 25.3 g, Fiber 0.2 g, Sodium 2.9 mg, Sugar 25 g
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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- Make jelly: Bring 1 cup water and the sugar to a boil in a small heavy saucepan over high heat, stirring occasionally to help sugar dissolve. Remove from heat and stir in hibiscus flowers. Cover and steep 15 minutes, then strain syrup into a small bowl and discard flowers. Meanwhile, pour 1/4 cup water into another small bowl. Sprinkle gelatin over and let soften 5 minutes. Whisk warm flower syrup into softened gelatin until dissolved. Chill at least 6 hours and up to 3 days. Stir the jelly to loosen before using.
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