Jasmine Tea Jelly

• Vegan
• Gluten free

• Produce

  • 1 tbsp Ginger, fresh
  • 1/4 cup Loose-leaf jasmine green tea

• Condiments

  • 1/4 cup Lemon juice

• Baking & Spices

  • 1 1 3/4 ounce package Fruit pectin or 6 tablespoons classic powdered fruit pectin, regular powdered
  • 5 cups Sugar

• Liquids

  • 4 cups Water

Found on bhg.com

Directions

• In a medium saucepan combine the water and ginger. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Remove from heat; stir in tea. Cover and let stand for 5 minutes. Pour mixture through a fine-mesh sieve into a large liquid measuring cup; discard solids. Measure exactly 3 1/2 cups liquid, adding water or discarding liquid if necessary. Transfer the 3 1/2 cups liquid to a 6- to 8-quart heavy pot. Stir in pectin and lemon juice. Bring mixture to a full rolling boil, stirring constantly. Stir in sugar. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon. Ladle hot jelly into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 6 half-pints.

Nutrition