25 Sep 2009
|Roselle juice||2 Cup (32 tbs)|
|Lemon juice||2 Teaspoon|
|Sugar||1 1⁄2 Cup (24 tbs)|
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.
Pour into clean hot glasses and seal.
Roselle Jelly Recipe