Ingredients
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1/4 cup flor de jamaica dried hibiscus flowers
1 1/2 cups unsweetened apple juice or 1 1/2 cups unsweetened cranberry juice
1 cup boiling water
1 cup vinegar
1 lemon, juice (about 4 tablespoons)
1 3/4 ounces dry pectin
5 1/2 cups sugar
Optional Additions
1/4 inch fresh gingerroot, peeled will give a nice kick
4 cardamom pods, crushed, will give warmth
1 cinnamon stick
Preparation
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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.
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