|Photo courtesy of http://www.foodforestgarden.org/|
Then we strained out the petals and added wild honey. Look at how dark that honey is. I told you about collecting the honey from my youngest son's house in San Diego in this post.
We used all natural Pomona's Universal Pectin to help with the gel. If you haven't used Pomona's Pectin I can highly recommend it. It allows you to use any amount of sugar or honey in your product and still attain a set. After boiling the allotted amount of time suggested on the Pomona's box we processed as you would any jelly and SUCCESS! Two pints of Thai Roselle jelly. Tart , semi-sweet and loaded with vitamins.
6 cups Roselle petals
6 cups water
3/4 cups wild honey
3 tsp calcium water
3 tsp Pomona pectin
yield 2 pints
This is a Master Gardener, apprentice Master Food Preserver experiment that went entirely right. Linking up with Zack's blog Food, Forest, Garden
Until next time,