Hibiscusjelly Recipes

HIBISCUS JELLY

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.

HIBISCUS JUICE

Steps:

• In a large saucepan combine the water, flowers, and ginger. Bring to a simmer and cook for 20 minutes. Add sugar and stir until dissolved then strain through a fine strainer. Let juice cool and then chill in refrigerator until needed.
• Serving Suggestions: This juice is great alone or mixed with other juices or cocktails.
• Copyright 2004 Television Food Network, G.P. All rights reserved.

HIBISCUS GELéE

Steps:

• In a saucepan, bring water to a boil. Add sugar, stirring until dissolved. Remove from heat, wait 20 seconds, add hibiscus. Steep 10 minutes. Set a mesh sieve over a bowl, strain and press to extract liquid.
• Meanwhile, put gelatin in a small bowl, add ice water to cover. Set aside 5 minutes. When gelatin is soft, use a clean dish towel to squeeze out excess liquid gently.
• Put hibiscus mixture in a saucepan over medium heat. Bring to a simmer. Turn off heat, and add softened gelatin. Whisk until dissolved. Strain liquid into another bowl, and stir in pomegranate juice.
• Cut 1 star fruit into 1/4-inch slices. In a decorative 6-cup mold, arrange half the slices in a single layer. Pour enough hibiscus liquid into the mold to not quite cover star fruit. Place mold in freezer or refrigerator 5 to 20 minutes to set gelatin.
• Arrange half the banana over the gelatin, and gently pour half of the remaining hibiscus liquid into the mold. Scatter pomegranate seeds over the liquid and place mold in freezer or refrigerator for 20 to 45 minutes to set gelatin.
• Gently pour remaining hibiscus liquid into the mold, and scatter remaining banana and star fruit slices over the top. Refrigerate until set, about 2 hours.
• To serve, cut remaining star fruit into 1/4-inch slices. Place in a bowl with pineapple or strawberries and mango, and combine. Invert mold onto a serving dish. Briefly run a hair dryer over the outer surface of the mold to release gelée. Lift off the mold, and serve gelée in slices with some of the mixed fruit and dollops of the yogurt.

AGUA DE JAMAICA (HIBISCUS WATER)

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.