It’s time to get prepared for the coming holidays! This delicious jelly is one of the things I like to prepare ahead! It’s spice, sweet, delicious and great for gift giving, Christmas morning breakfast on toast, waffles, pancakes, french toast, sweet casseroles, used in your cookie baking, between cake layer, in a cake roll, to glaze a pie or fruit, as a sauce in meatballs or served with brie on crostini!
Ingredients
2 1/2 cups 2 1/2 Filtered water
18 18 Tea bags – gingerbread or other choice
3/4 cup 3/4 Apple juice
4 1/2 cups 4 1/2 Granulated sugar
1/8 tsp 1/8 Ground cloves
1/2 tsp 1/2 Ground ginger
1/2 tsp 1/2 Ground cinnamon
2 3 oz pouches 2 Liquid pectin
Directions
- Wash jars, lids and rings in hot soapy water. Fill water bath canner with water, add jars, bring to a simmer 20 minutes.
- Bring water to a boil, turn off heat, toss in tea bags and steep 5 – 10 minutes.
- Remove tea bags, being sure to lightly squeeze the water from them leaving it in the pan. Whisk in sugar, juice and spices. Bring to a boil, add pectin, bring to a full rolling boil and boil 1 minute.
- Pour into jars leaving 1/4 inch headspace, wipe rims, place lids and rings, add to simmering water bath canner.
- Process 10 minutes for 1,000 ft sea level or under, adjust by 5 minutes accordingly.
Recipe Video
Notes
- Keep metal spoons in the freezer to test your set! Keep a little extra pectin off to the side and add a tablespoon if your jelly isn’t set, boil 1 more minute and check your set again.
This recipe is amazing! I never thought to use flavored teas to make jelly! This is a favorite and will be made again and again!