Hibiscus Rose Jelly with Lemon and Vanilla is a quick, small-batch recipe for an elegant, unusual, and delicious jelly. It's easy and inexpensive to make at home and takes about a half-hour to get it into jars.
In a heavy-bottomed saucepan, boil the water and steep the hibiscus petals or tea for about 15 minutes. Strain and put the tea back into the saucepan. Add the sugar and bring to a boil again.
Let the tea and sugar mixture boil on medium to medium-high heat for about 5 minutes, stirring frequently.
Add the pectin and continue to boil and stir for another 5 to 7 minutes.
Remove from heat and allow to cool just a bit, Stir in the rose water, lemon juice, and vanilla powder.
Pour into pint jars and place the lids on. Let sit, undisturbed, for at least 24 hours to allow the jelly to set up.
Store in the refrigerator for up to three weeks.
This recipe can be doubled or tripled with no further adjustments. Simply double or triple all ingredients and follow the same directions.
If making larger quantities, either refrigerate your full jars or can them using a 10-minute water bath method.