I wanted to make a red jelly for Valentine's day this year, to put in between shortbread cookies. I love rosehips and I love the idea that jelly can be healthy.
This rosehip, pineapple sage, hibiscus jelly will get vitamin C into your children in a delightful way!
1/2 cup of dried and cut rosehips
1/2 cup of dried pineapple sage blossoms and leaves
4-5 dried hibiscus petals (be sure that it is hibiscus saff and not your garden variety hibiscus)
4 and 1/2 cups of water
strained juice of 1/2 fresh lemon
5 cups of sugar
1 package of sure jell, powder
3 or 4 drops of red food coloring. (the juice by itself is a brown reddish color)
To make the juice:
Put 4 and 1/2 cups of water in a med saucepan and add herbs. Bring to a boil then turn heat off. Let herbs infuse with cover on pan. When cooled store overnight in a covered bowl. The next day, strain herbs from liquid and measure liquid to equal 4 cups.
Put herb infusion, lemon juice and pectin in pot. Bring to a boil. When juice is boiling add sugar and food coloring, all at once. Bring back to a rolling boil, then time for 1 minute. Remove from heat.Skim foam and put into 8oz jars that have been sterilized and kept warm in a 200 oven. It should make 4. Seal with lids that have been kept warm in a small saucepan of hot water. Follow guidelines of safe canning.
Do not move jars until morning, to let the jelly set.