Hibiscus Jelly

• 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

1. Steep dried blossom in boiling water off heat adding any optional ingredients if using. 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.

flowers, apple juice, boiling water, vinegar, lemon, pectin, sugar, additions, gingerroot, cardamom pods, cinnamon

Taken from www.food.com/recipe/hibiscus-jelly-423064 (may not work)