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Roselle Jelly

This recipe is reproduced in its original form from a 1937 US Department of Agriculture leaflet titled “Production of Roselle”. Photo: Beth Bolles, UF IFAS Extension Escambia County


  • Wash 4 pounds of fruit, open and remove the seed pods. The weight of the flesh will be about 2 pounds. Add 4 cups of hot water and boil to a pulp. Drain through cloth jelly bag without pressing. Measure the juice and boil it continuously 20 minutes. Then add 1 cup of sugar for each cup of juice. Cook until on testing the drops run together and slide off in a flake or sheet from the side of the spoon, leaving the edge clean. Remove from the fire, skim, and pour into jars. Four pounds of fruit will make about 2 pounds of jelly.
Keyword jelly, roselle