Hibiscus jelly

Directions

1. Rinse the hibiscus flowers with plenty of water to remove any traces of sand.

2. Pour the water into a large pan and stir in the hibiscus flowers.

3. Bring to a boil, reduce to a simmer and cook the mixture for 15 minutes.

4. Filter the juice through a fine-meshed sieve lined with muslin.

5. Measure out the volume of liquid and for every 500ml hibiscus liquid add 500g sugar.

6. Turn the mixture into a pan, bring to a boil and cook for 30 minutes to thicken.

7. Ladle the jelly into washed, sterilized and boiled jam jars.

8. Fill to within 1cm of the top, secure the lids on top, then set aside to cool, label and store.

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