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My hubby loves Konnyaku Jelly and I wanted to make a healthier version of Jelly for him. I recently harvested some Roselle from our garden and this was just the perfect way to use it!

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How To Make Roselle Konnyaku Jelly

INGREDIENTS:

300g fresh roselle

800ml water

10g konnyaku jelly powder

90g organic brown sugar or 45g brown sugar + 45g honey (add more sugar if you prefer sweeter)

METHOD:

Clean the roselle and discard the centre seedpod.
Add roselle in a pot of water (800 ml) and bring to boil. Turn to low heat and simmer for 15 minutes.
Strain and discard the roselle. Yields about 700 ml of roselle tea. You may top up with water incase you get less than 700 ml. Set aside to cool to room temperature.
Blend Konnyaku jelly powder and sugar together. Slowly pour the mixture into the roselle tea and whisk by hand continuously until incorporated.
Bring the jelly mixture to almost boiling. Stir occasionally. When it starts to boil, turn off the heat.
Pour mixture into the desired jelly moulds or serving cups and chill the jelly in the fridge for several hours before serving.