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Hibiscus Jelly 70 mins (prep 30, cooking 40)
7 servings
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.... Serving Size (245.21 g)
Servings 7
Calories 771.17 Calories from Fat 10.53
Total Fat 1.17g 12.62%
Saturated Fat 0.31g 10.77%
Cholesterol 3.89mg 9.07%
Sodium 93.16mg 27.17%
Total Carbohydrate 194.03g 452.75%
Dietary Fiber 0.16 g 4.54%
Sugars 188.29 g %
Protein 0.86g 12.02%
Vitamin A 204.23IU% Vitamin C 1.01mg%
Calcium 40.37mg% Iron 1.1mg%
unsweetened, cranberry juice, boiling water, dry pectin, fresh











