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 Mexican Recipes
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.n
- 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.n
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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- Dandelion Jelly. I didn’t think it was possible until I tried it myself. This delicious jelly has a flavor like robust honey. I purchased a jar of this golden-hued delight at a local Mennonite grocery store and it was amazing.
- 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.
- Lavender Jelly. Lavender has long been touted for its soothing, calming, and stress relieving properties and heavenly scent. This lovely flower is often used in sachets and pillows, infusions, and teas.
- Nasturtium Jelly. Nasturtiums are beautiful, brightly colored edible flowers that are terrific in salads, as garnishes, and stuffed with cream cheese.
- Bee Balm. Bee Balm, also known as Wild Bergamot, is a beautiful member of the mint family that attracts pollinators to your garden. Every part of the plant that grows above ground is edible, according to allnature.com.
- 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.
- Daylilly Jelly. While Easter lilies are not edible, daylilies certainly are, with one caveat. You have to find the right kind. You’ll find a great recipe for daylily jelly here, alongside of a deep discussion on how to know if you have edible daylilies or their not-so-edible counterparts.
- 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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- 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.
- Crush berries: Right before serving, crush berries in a bowl with a fork, pastry blender, or potato masher.
- Spoon berries into 8 dessert bowls. Stir jelly with a fork to loosen, then spoon over berries. Top each bowl with a spoonful of crème fraîche and a sprinkling of grains of paradise.
- *Find hibiscus flowers (jamaica in Spanish) at Mexican markets. Grains of paradise look like black peppercorns but have a softer flavor that combines pepper with ginger, cardamom, coriander, and nutmeg. Find them online at savoryspiceshop.com
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- Separate 4 cups of edible flower blossoms from their stems, carefully removing any green parts.
- Pour 4 cups boiling water over the top of the flower blossoms and allow the tea to infuse for about 10 minutes.
- Strain the floral tea into a saucepan or jam pot. Add the lemon juice, which will help bring out the best color in the jelly, but it's also required to balance the sugar in the recipe and help the pectin set. Beyond that, it adds acidity to help preserve the jelly, so don't skip the lemon!
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- Lilac Jelly. Lilacs are another edible blossom that make a delicious jelly . If you don’t happen to have any growing wild in your area, plant a bush in a sunny location in your yard and enjoy your own homemade lilac jelly straight from your own backyard!
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- Queen Anne’s Lace Jelly. Around here we call Queen Anne’s Lace “chigger bushes”, because they’re notoriously infested with tiny little bugs that will jump off of the white umbrella shaped blossoms and cause itchy bumps anywhere you have skin exposed.
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