Roselle Jelly
(from Lucianolinda’s recipe box)
a relative of the hibiscus the fruit is inedible raw, but has antihypertensive properties when cooked or used in an infusion. Found mostly in South America
Source: Bon Appetit magazine
Categories: Jams, Jelly, conserves, marmalade, preserves
Ingredients
- 2 cups roselle juice
- 2 tsp. lemon juice
- 1 12 cups sugar
Directions
- Wash rosella, cover with water and cook until tender. Strain through jelly bag. Measure juice and boil for 5 minutes. Add lemon juice and sugar and cook until it sheets from spoon. Skim. Pour into clean hot glasses and seal. Process in hot water bath 10 minutes.
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makes about 2 (8oz.) jars