Hibiscus Yellow Plum Honey Jelly

Hibiscus Yellow Plum Honey Jelly

Prep time 2 hours
Cook time 30 minutes
Total time 2 hours, 30 minutes
Misc Canning & Preserving
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.