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Gingerbread Spice Jelly

I've made batches of this simple jelly, a winner at our county fair, to give as gifts for many years. When the jars are empty, people return them for a refill. —Robin Nagel, Whitehall, Montana
  • Total Time
    Prep: 15 min. + standing Process: 10 min.
  • Makes
    5 half-pints

Ingredients

  • 2-1/2 cups water
  • 18 gingerbread spice tea bags
  • 4-1/2 cups sugar
  • 1/2 cup unsweetened apple juice
  • 2 teaspoons butter
  • 2 pouches (3 ounces each) liquid fruit pectin

Directions

  • In a large saucepan, bring water to a boil. Remove from heat; add tea bags. Cover and steep 30 minutes.
  • Discard tea bags. Stir in the sugar, apple juice and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly.
  • Remove from heat; skim off foam. Ladle hot mixture into 5 hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  • Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. (Jelly may take up to 2 weeks to set.)
Editor’s Note: This recipe was tested with Celestial Seasonings Gingerbread Spice tea bags.
Nutrition Facts
2 tablespoons: 91 calories, 0 fat (0 saturated fat), 1mg cholesterol, 2mg sodium, 23g carbohydrate (23g sugars, 0 fiber), 0 protein.

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