|
Serving Size
2 tablespoons
|
|
|
Per Serving |
|
Calories
|
37 kcal
|
|
Total Carbohydrate
|
10g
|
|
Sugars
|
10g
|
The hibiscus flowers provide an amazing flavor as well as imparting a gorgeous ruby red color to this yellow plum jelly. Honey is traditionally used to sweeten hibiscus tea, served at many traditional Mexican restaurants.
Ingredients
- 12 cups yellow plum juice
- 3/4 cups lemon juice
- 4 cups honey
- 1oz dried hibiscus flowers (called Jamaica at Mexican grocers)
- 1 stick cinnamon (4)
- 6 allspice berries
- 1/2 teaspoon unsalted butter
- 4 teaspoons calcium water
- 1/2 cup granulated sugar
- 4 teaspoons Pomona's Universal Pectin
Note
The dried hibiscus flowers (called Jamaica in Mexico) provide an amazing flavor as well as imparting a gorgeous ruby red color to this yellow plum jelly. Honey is traditionally used to sweeten hibiscus tea, served at many traditional Mexican restaurants.
Directions
|
1.
|
Place ten clean half-pint canning jars in water bath canner and cover with water. Bring to a boil and boil for ten minutes and turn off heat, leaving jars in the canner. Place rings and lids in a saucepan, cover with water, bring to a boil and turn off heat, leaving them in the pan. |
|
2.
|
Prepare calcium water per directions included in pectin package. |
|
3.
|
Combine plum juice lemon juice and honey in large, heavy non-aluminum canning pot. Place the hibiscus flowers, cinnamon and allspice berries in a large infuser and place in the pot. Add unsalted butter and calcium water into the pot and bring contents to a boil. The butter prevents excessive foaming; if you desire a vegan jelly you may omit it. |
|
4.
|
Mix dry pectin powder with sugar and set aside. |
|
5.
|
Bring liquid mixture to a boil, then simmer for 30 minutes. Bring back to a boil and stir in pectin/sugar mixture, stirring constantly for 2 minutes. Turn off heat. |
|
6.
|
Using a jar lifter, remove the sterlized jars from the canner and place on a clean kitchen towel in your work area. Set pan with lids and rings close by. |
|
7.
|
Using a canning funnel, fill each jar, leaving 1/4" headspace. Wipe rims clean with a damp paper towel. Using a jar magnet, place lids and rings on the jars, tightening the rings to just finger-tight as you want air to be able to escape during the canning process. |
|
8.
|
Place jars in jar rack in canner and lower them into the water. Bring to a boil and boil for 5 minutes with the lid on. Add 1 minute for each 1000 feet above sea level. |
|
9.
|
When the time is up, remove the jars using a jar lifter and place in a clean area where they can be undisturbed for several hours. Jars that do not seal within a couple of hours should be refrigerated and consumed. |
Print recipe