1 cup red bell pepper, seeded & finely diced
3/4 cup jalapeno pepper, seeded & finely diced
1 cup dried hibiscus flowers
1 x 3 oz pack liquid pectin (I use Certo brand)
5 cups white sugar
1.5 cups white vinegar
1 tablespoon red pepper flakes
- Place the hibiscus petals in a non reactive bowl and cover with white vinegar. Allow to steep 10-15 minutes for the color to develop.
- Remove and discard the hibiscus petals, then pour the now-crimson vinegar into a non reactive pan. Add the bell and jalapeno peppers, red pepper flakes and sugar. Bring the mix to a boil, then allow to boil vigorously for 1-2 minutes.
- Add in the liquid pectin, then boil a further 1-2 minutes. Remove from heat and allow to cool for 10 minutes.
- Use a ladle to spoon the jelly into the jars, and seal. Leave them on the counter or sink to cool a little. Every 10 minutes, turn the jar upside down and back up again to suspend the pepper pieces evenly. Do this 2-3 times total, then place the jars in the fridge to set.
- Your jelly will keep up to two weeks in the fridge, and even longer if you use correct canning and sterilizing techniques.
Note 1: if you prefer a hotter result, use serrano instead of jalapeno pepper, or alternatively add in 1-2 teaspoons of cayenne pepper.
If you plan on canning these for long term, make sure you follow proper canning and sterilizing methods for your jars.