Jamaican Flower Jelly
Ingredients
- 1 liter (about 4¼ cups) water
- 1 cup dried hibiscus/roselle flowers
- 2 cinnamon sticks
- 5 whole cloves
- Sweetener to taste
- Unflavored gelatin, according to the package directions
Directions
- Bring the water to a boil.
- Add the hibiscus, cinnamon, and cloves.
- Simmer for about 10–15 minutes, until the liquid becomes a deep ruby red.
- Strain out the flowers and spices.
- Prepare the gelatin according to its package instructions.
- Stir the gelatin into the warm hibiscus infusion until completely dissolved.
- Sweeten to taste.
- Pour into a dish or individual molds.
- Refrigerate for 3–4 hours, or until set.
A useful distinction: Jamaican/Caribbean “sorrel” generally refers to roselle (Hibiscus sabdariffa), not the green leafy plant also called sorrel. Roselle is commonly used for the deep-red Caribbean drink traditionally flavored with cinnamon and cloves.
If you want a true shelf-stable jelly for spreading on bread, rather than this gelatin-style dessert, the recipe needs a different preparation using pectin, sugar, and proper water-bath processing.