Best 3 Hibiscus Jelly Recipes
Indulge in the vibrant and tangy flavors of hibiscus jelly, a delightful treat that captures the essence of this captivating flower. This luscious jelly is not only a culinary delight but also a visual masterpiece, adding a pop of color to your breakfast table or afternoon tea. Explore a collection of three delectable hibiscus jelly recipes, each offering a unique twist on this classic preserve. From the traditional hibiscus jelly with its vibrant red hue and subtly sweet-tart flavor to the tropical hibiscus-pineapple jelly that bursts with a burst of citrusy goodness, there's a recipe to tantalize every palate. And for a truly unique culinary experience, try the hibiscus-ginger jelly, where the warmth of ginger perfectly complements the tanginess of hibiscus, creating a symphony of flavors that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
HIBISCUS JUICE
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield approximately 7 cups
Number Of Ingredients 4
Steps:
- In a large saucepan combine the water, flowers, and ginger. Bring to a simmer and cook for 20 minutes. Add sugar and stir until dissolved then strain through a fine strainer. Let juice cool and then chill in refrigerator until needed.
- Serving Suggestions: This juice is great alone or mixed with other juices or cocktails.
- Copyright 2004 Television Food Network, G.P. All rights reserved.
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.
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 World Cuisine Recipes Latin American Mexican
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.
- 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.
Nutrition Facts : Calories 97.2 calories, Carbohydrate 25.3 g, Fiber 0.2 g, Sodium 2.9 mg, Sugar 25 g
Tips:
- Choose fresh hibiscus flowers: For the best flavor and color, use fresh hibiscus flowers. Dried flowers can also be used, but they may not be as flavorful.
- Remove the pistils from the hibiscus flowers: The pistils are the small, white or yellow structures in the center of the flowers. They can be bitter, so it's best to remove them before using the flowers in jelly.
- Use a combination of hibiscus flowers and other fruits: Hibiscus jelly can be made with just hibiscus flowers, but it can also be made with a combination of hibiscus flowers and other fruits, such as strawberries, raspberries, or apples. This can help to add sweetness and flavor to the jelly.
- Use a little bit of lemon juice: Lemon juice can help to brighten the flavor of hibiscus jelly and prevent it from becoming too sweet.
- Don't overcook the jelly: Hibiscus jelly should be cooked until it reaches a thick, syrupy consistency. However, it's important not to overcook it, as this can make the jelly tough and chewy.
Conclusion:
Hibiscus jelly is a delicious and versatile condiment that can be enjoyed in a variety of ways. It can be spread on toast or biscuits, used as a glaze for chicken or fish, or added to yogurt or oatmeal. Hibiscus jelly is also a good source of antioxidants, which can help to protect the body from damage caused by free radicals.
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