Roselle Jelly

• 3 cups roselle juice (2 pounds whole roselles and 6 cups water)
• 2¼ cups sugar

Makes about 4 six oz. glasses.

To prepare juice:
Wash fruit thoroughly; do not remove calyxes from seeds. Add water. Place kettle over heat, cover, bring to a boil quickly and cook until calyxes are soft (about 7 minutes). Extract juice.

To make jelly:
Measure juice into a shallow kettle. Add sugar and stir well. Boil over high heat to 8°F. above boiling point of water, or until jelly mixtures sheets from a spoon. Remove from heat; skim off foam quickly. Pour jelly immediately into hot containers and seal.