I made this one up to enter in the Eat Real amateur canners’ contest. I, of course, made my first batch with just hibiscus. After tasting it, I didn’t feel like it had quite enough flair. And then the idea of adding lime zest to the steeping process came to me—if hibiscus lime cooler teas are popular, why couldn’t the combination of hibiscus and lime work in a wine jelly? I only wish I would have thought of it sooner before I had to go to the trouble of making another batch since I’ve been canning like a mad woman for the past five days trying to pull together a bunch of entries for this contest. Oh, well…
The basic method for the jelly is courtesy of my Ball canning bible’s wine jelly recipes – the ingredients are all me…
Rosé Wine Jelly with Hibiscus and Lime
2 cups rosé wine
2 tbsp. dried hibiscus
Zest of 1/2 lime
2 cups sugar
1 3 oz. package of liquid pectin
1) Bring wine, hibiscus and lime zest to a boil in a sauce pan. Turn off heat and let herbs steep, covered, in the wine for 20 minutes.
2) Drain wine mixture over a bowl or glass measuring cup through a damp cheesecloth or jelly bag for another 20 minutes. Make sure hibiscus and lime zest do not seep through cloth, so that jelly will be clear when cooked.
3) You should have approximately 1 ¾ cups of wine to use after draining. Pour wine back into sauce pan and incorporate sugar.
4) Bring wine and sugar to rapid boil. Add pectin.
5) Boil rapidly for 2 minutes. Turn off heat.
6) Skim foam and jar.
7) Process for 10 minutes using water bath canning method (add time according to canning instructions for your altitude, if necessary). Turn off heat and let jars sit for 5 minutes. Remove jars from canner.
8) Let sit for 24-48 hours for jelly to set.
This should pair well with a variety of cheeses–from blues to tangy hard cheeses. Or make yourself an adult PB+J!
All recipes and photos copyright of Foie Gras and Funnel Cakes unless otherwise noted.