- 7
Ingredients
- 1/4 * 1/4 cup flor de jamaica dried hibiscus flowers
- 1 1/2 * 1 1/2 cups unsweetened apple juice or 1 1/2 cups unsweetened cranberry juice
- 1 * 1 cup boiling water
- 1 * 1 cup vinegar
- 1 * 1 lemon, juice (about 4 tablespoons)
- 1 3/4 * 1 3/4 ounces dry pectin
- 5 1/2 * 5 1/2 cups sugar
- # 1 cinnamon stick
Preparation
Step 1
1. Steep dried blossom in boiling water off heat with cinnamon stick. Steep for 1-2 hour over night is fine.
2 Prepare boiling water canner and lids and jars.
3 Strain steeped liquid twice the second time through a coffee filter. Discarding solids.
4 Place all ingredients but the sugar in a large heavy pot bring to a rolling boil.
5 Add sugar and return to a rolling boil.
6 Ladle into sterile jars leaving 1/4 inch head space. Wipe rims clean and apply lids and bands.
7 Process in a hot water bath covered by 1-2 inches of water for 10 minutes.
8 Shut off flame for 5 minutes.
9 Remove without tilting the jars.
10 Set on a flat surface in a draft free place 12-24 hours.
11 Remove bands and wipe jars.
12 Label and store in a dark place for 1 year.