Recipe Information
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Yield: About 3 small jars
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Prep Time: 15 minutes plus infusion
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Cooking Time: About 10 minutes
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Difficulty: Beginner friendly
Ingredients
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60 g dried hibiscus petals
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1.2 litres boiling water
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Juice of 1 lemon
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900 g granulated sugar
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1 sachet powdered pectin suitable for jelly
Step-by-Step Method
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Infuse the hibiscus
Place the dried hibiscus petals into a heatproof bowl. Pour over the boiling water, stir briefly, then cover and leave to infuse for 30 to 40 minutes until deeply coloured. -
Strain the liquid
Strain the infusion through muslin into a large saucepan, pressing very gently to release the liquid without forcing sediment through. -
Add sugar and pectin
Stir the sugar and powdered pectin into the hibiscus liquid. Heat gently, stirring continuously, until the sugar has fully dissolved. -
Boil briefly
Bring the mixture to a rolling boil and boil for 1 to 2 minutes only. Add the lemon juice, stir, and remove from the heat. -
Jar the jelly
Skim off any surface foam, then pour immediately into warm sterilised jars. Seal at once.
Practical Tips
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Hibiscus is naturally sharp. The flavour softens noticeably as the jelly cools and sets.
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Avoid overboiling, as this can dull both colour and flavour.
Serving Suggestions
Excellent on toast, spooned onto yogurt, or served with soft cheeses and light pastries.
Storage and Reheating
Store sealed jars in a cool, dark place for up to 9 months. Once opened, refrigerate and use within 3 weeks.
