Hibiscus jelly is made by steeping the dried red calyces sold as karkade or hibiscus, then setting the clear infusion with pectin and sugar. It has a ruby-red color and a tart-sweet flavor reminiscent of cranberries. With no fruit pulp, a jar glows like glass when held up to the light. Use the dried calyces of Hibiscus sabdariffa; do not use flowers from ornamental hibiscus (Chinese hibiscus) grown on balconies.
Bring the water to a boil. Remove it from the heat, add the hibiscus, and cover.
Strain the infusion through a cheesecloth-lined sieve. Press the calyces gently, but do not squeeze them. Measure the infusion; you should have 650 ml. Add water if needed.
Mix the pectin thoroughly with 50 g of the sugar; pectin clumps if it is not blended with sugar first. Put the infusion and lemon juice in a wide pot. Whisk in the pectin-sugar mixture, then bring it to a boil over high heat, stirring constantly.
When the mixture reaches a vigorous boil that stirring cannot stop, add the remaining sugar all at once. Once it returns to that boil, cook for 2 minutes. Remove from the heat and skim off the foam when a drop on a cold plate wrinkles when pushed after 1 minute, or when a thermometer reads 104–105°C / about 220°F.
While the jelly cooks, wash the jars and lids in hot, soapy water, then boil them for 10 minutes. Keep them in hot water until ready to fill. Pour the hot jelly into the hot jars, leaving 0.5–1 cm of headspace. Wipe the rims with a clean, damp cloth and seal. For jars intended for pantry storage, process them in a boiling-water bath for 10 minutes with the lids on.
Steep the hibiscus covered for 20 minutes. The jelly also needs 24 hours in the jar to set completely. The two waiting periods are not included in the recipe time. If the jelly still looks loose on the following day, do not boil it again right away; let it stand one day longer.
Jöle noktasını yakalamak için soğuk tabak testi yaptım, damla akmayınca ocağı kapattım. Pektini şekerden önce kaynatma sırası da önemli. Demlemeyi fazla uzatmayın, on dakikayı geçince hibiskus buruk bir tat veriyor ve jöle ağızda kuruluk bırakıyor.
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