This is, hands down, my favorite jelly! Many jellies and jams are just too sugary for me, but this jelly has a great tang that really counters the sweetness, and the bright red hue is just beautiful! 

hibiscus jelly

Makes about 6 half pint jars, with a little left over for taste testing!

  • 1/4 cup organic dried hibiscus flowers
  • 1 3/4 cups unsweetened cranberry juice (cocktail with apple and/or pear juice is fine, but no added sugar)
  • 3/4 cup apple cider vinegar
  • 1/4 cup lime juice, approximately 1 lime
  • 6 tbsp dry pectin
  • 5 1/2 cups sugar
  • 1 cup boiling water

Steep dried hibiscus in boiling water, off heat, at least two hours. Strain flowers and discard. Filter liquid through coffee filter or double cheesecloth. Put all ingredients, except sugar, in large pot and bring to a heavy rolling boil. The vinegar may smell very strong - that is normal! Add sugar and return to heavy boil. Boil 1-2 minutes, testing for your desired gel. Ladle into hot jars, leaving 1/4 inch headspace. Hot water bath at least 10 minutes, adjusting for your altitude. Chill before serving.