No Way Jose Cuisine

Hibiscus flour is very popular in Mexican cuisine, from sweets to savories to agua fresca and salsas. You can always use different sweeteners, Honey, agave, or date syrup. Add as much sugar as you like; everything in moderation is fine.

Mermelada de Flor de Jamaica (Hibiscus Flower marmalade)

Add all the ingredients in a pot on high heat, and when it starts boiling, turn the heat down to low, cover with a lid, and cook for 20 minutes. 

If you have an immersion blender, carefully blend it in the pot, but if you don’t have one, just let it cool down and carefully blend it in a regular blender.

Once everything is well blended, add as much sugar or any other sweetener as you like; then, on low heat, keep cooking with the lid on and stirring once in a while until it gets thick. 

Let it cool down, add it to a glass jar, and store it in your pantry. once opened put it in the fridge