How to Make Raspberry and Hibiscus Jelly

by Sarah - Craft Invaders

Everyone we know loves Jelly. From birthday parties to sherry trifles, it makes a fabulous dessert. Most of us have made the shop bought version, but have you ever thought about making your own? Over the weekend we made Raspberry and Hibiscus Jelly – the children loved making it from scratch using gelatin leaves, so we thought we’d share the recipe with you.

Everyone we know loves Jelly. From birthday parties to sherry trifles, it makes a fabulous dessert. Most of us have made the shop bought version, but have you ever thought about making your own? Follow our simple recipe, and make our fabulous Raspberry and Hibiscus Jelly - it's super easy, the children made these ones!

Traditional gelatin is an animal derived product that is super nutritious. You can also buy a vegetarian version for those of you who avoid meat products. You will see below that we used 12 leaves of gelatin for our recipe, please check on the packet of your gelatin to check what they advise you to use, as it can differ from brand to brand.


Everyone we know loves Jelly. From birthday parties to sherry trifles, it makes a fabulous dessert. Most of us have made the shop bought version, but have you ever thought about making your own? Follow our simple recipe, and make our fabulous Raspberry and Hibiscus Jelly - it's super easy, the children made these ones!

We used….

  • 300g Raspberries
  • 150g Castor Sugar
  • Juice of 1 lime
  • 3 teaspoons of finely cut dried Hibiscus flowers
  • 1 litre Water
  • 12 leaves of gelatin

Simply combine the Raspberries, sugar, lime juice, dried hibiscus and water and heat until just below a simmer (do not allow to boil), until the fruit softens and breaks up. Remove from the heat and strain, leaving to one side to cool slightly while you prepare the gelatin. Soak gelatin leaves as per packet instructions (in our case for 5 minutes in cold water), then squeeze out excess water and pop into a pan with a couple of tablespoons of the juice. Melt over a gentle heat, and combine with the rest of your juice. Please note that the gelatin shouldn’t be added to boiling hot fluids as it can effect it’s setting capabilities. Pour into a bowl, or individual moulds, and when cold, leave in fridge overnight to set. To see the process step by step, plus our bonus recipe, please watch our video below!

Either serve straight from your bowl, or turn out by running a knife around the edge of the jelly, and placing the mould in hot water for a few moments to loosen. If you are looking for more fabulous dessert ideas, please check out our Amaretti Apple Tart and our Summer Berry Pavlova.

Everyone we know loves Jelly. From birthday parties to sherry trifles, it makes a fabulous dessert. Most of us have made the shop bought version, but have you ever thought about making your own? Follow our simple recipe, and make our fabulous Raspberry and Hibiscus Jelly - it's super easy, the children made these ones!

If you have enjoyed this recipe, please pin it for others to enjoy…Everyone we know loves Jelly. From birthday parties to sherry trifles, it makes a fabulous dessert. Follow our simple recipe and make your own.

 

 

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10 comments

Ilka August 16, 2016 - 8:58 pm

This is such a great idea and hibiscus is such a great flavor!

Reply
Sarah - Craft Invaders August 18, 2016 - 9:20 pm

Thanks Ilka, it really is delicious isn’t it 🙂

Reply
Nikki August 15, 2016 - 2:19 pm

This is so cool. The jelly turned out absolutely gorgeous. I’ve had hibiscus tea before but never heard of using it in any other product. What a great Christmas present this would make paired up with a home baked loaf of bread or even a mason jar filled with bread ingredients. The hibiscus makes it much more decadent and I’m sure that it pairs up really well with the raspberries.

Reply
Sarah - Craft Invaders August 18, 2016 - 9:19 pm

This Jelly is the dessert sort Nikki (think you might call it Jello), so it needs to be refrigerated and only keeps for 2 or 3 days, but a jam type jelly would be fab too – think I’ll try that next!

Reply
Michelle August 10, 2016 - 4:00 pm

Oh my I never knew you could eat the hibiscus flowers. This sounds so interesting.

Reply
Sarah - Craft Invaders August 12, 2016 - 12:05 am

In the picture the dark red flower (object) with the raspberries is a flower that came in syrup – think you are meant to pop it into champagne. Our dry flowers came from a herb merchant for tea making 🙂

Reply
Gina August 10, 2016 - 2:55 pm

This jelly looks absolutely to die for. Not only does it sound delicious, it looks gorgeous too! I’m not sure if I have any dried hibiscus flours left. But, I know that if I have some fresh raspberries, I will be on the hunt for hibiscus! <3

Reply
Sarah - Craft Invaders August 12, 2016 - 12:03 am

Hibiscus is a new flavour for the kids and I, but we love it – and the colour is amazing – we might try using it to dye something next – the kids certainly did a good job of staining the table with it 🙂

Reply
Kellie August 10, 2016 - 4:00 am

Once I took a class on cooking with rose petals. But this is a new one. I love your combination.

Reply
Sarah - Craft Invaders August 12, 2016 - 12:01 am

The kids and I worked out the flavours for this by making tea from the flowers and mixing it with crushed raspberries and sampling – one of the combos we tried was rose petals, but the kids weren’t so keen on that one. We’re definitely planning on playing around with flower flavours a bit more soon

Reply