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Roselle Jelly

Lucy's picture
Ingredients
  Roselle juice 2 Cup (32 tbs)
  Lemon juice 2 Teaspoon
  Sugar 1 1⁄2 Cup (24 tbs)
Directions

Wash roselles, cover with water and cook until tender.
Strain through jelly bag.
Measure juice and boil for 5 minutes.
Add lemon juice and sugar and cook until it sheets from the spoon.
Skim.
Pour into clean hot glasses and seal.

Recipe Summary

Cuisine: 
American

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