The Ultimate Sorrel (Roselle) Jelly | CaribbeanPot.com

Learn how to make the Ultimate Sorrel (Roselle / Hibiscus) Jelly, this Christmas, with simple step by step instructions from Chris De La Rosa of CaribbeanPot.com Sorrel or Hibiscus petals are used as normally used to make that traditional Christmas drink in the Caribbean, but instead we'll use the syrup to make an iconic jelly.

You'll need for this Jelly...

1/2 lb dried sorrel petals
10 cups water
3-5 thick slices ginger
1 stick cinnamon
1 orange
6 cloves
1/2 teaspoon nutmeg
5-6 cups granulated sugar
1 package of (pectin) powder gelatin
1/2 lemon

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