JAMAICAN FLOWER JELLY WITH CINNAMON AND CLOVES

Ingredients

• 2 cups dried Jamaican hibiscus flowers (flor de Jamaica)
• 5 cups water
• 2 cinnamon sticks
• 4 whole cloves
• 3 cups sugar
• 2 tbsp fresh lemon juice
• 1 packet (about 1.75 oz) fruit pectin

Instructions

1. In a large pot, bring the water to a boil.
2. Add the hibiscus flowers, cinnamon sticks, and cloves.
3. Reduce heat and simmer for 15–20 minutes until the liquid becomes deep red and fragrant.
4. Strain the mixture into a clean pot, pressing the flowers gently to extract all the flavor.
5. Stir in the lemon juice and pectin.
6. Bring back to a boil, then add the sugar gradually while stirring continuously.
7. Boil for 3–5 minutes until slightly thickened.
8. Remove the cinnamon sticks and cloves.
9. Pour the hot jelly into sterilized jars and seal.
10. Let cool completely before refrigerating.

Serving Ideas

• Spread on toast or biscuits
• Pair with cheese boards
• Use as a glaze for cakes or pastries
• Stir into yogurt or oatmeal

Storage

Keep refrigerated for up to 3 weeks, or process in sealed jars for longer shelf storage.