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Gingerbread Spice Jelly Recipe
Gingerbread Spice Jelly Recipe photo by Taste of Home

Gingerbread Spice Jelly Recipe

Read Reviews (5)
4.75 5
Publisher Photo
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:40 servings
TOTAL TIME: Prep: 15 min. + standing Process: 10 min.
MAKES: 40 servings

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

Nutritional Facts

2 tablespoons equals 91 calories, trace fat (trace saturated fat), 1 mg cholesterol, 2 mg sodium, 23 g carbohydrate, trace fiber, trace protein.

Directions

  1. In a large saucepan, bring water to a boil. Remove from the heat; add tea bags. Cover and steep for 30 minutes.
  2. 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. Boil for 1 minute, stirring constantly.
  3. Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. (Jelly may take up to 2 weeks to set.) Yield: 5 half-pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Originally published as Gingerbread Spice Jelly in Taste of Home December/January 2012, p61

Nutritional Facts

2 tablespoons equals 91 calories, trace fat (trace saturated fat), 1 mg cholesterol, 2 mg sodium, 23 g carbohydrate, trace fiber, trace protein.

Reviews for Gingerbread Spice Jelly(5)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 5, 2014

I used a pumpkin spice tea because I could not find gingerbread tea and it turned out so good! Even my mother-in-law loved it, and she makes the best jam I've ever had from her extensive garden. I can't wait to try this with a wide variety of teas! I agree with others that it was very sweet, but that also helps me eat a smaller serving and keep better tabs on portion control ;)

MY REVIEW
Reviewed Dec. 2, 2012

I have a smoothtop stove. Can I use a canner on that type of cooktop? If so, what kind?

MY REVIEW
Reviewed Dec. 26, 2011

I first tried this with sugar plum spice tea and it was really good. It made excellent Christmas gifts in small jars.

MY REVIEW
Reviewed Dec. 9, 2011

I couldn't find the exact tea called for in the recipe, so subbed a Ginger Lemon tea. It turned out very well, although next time I make it I will use a low-sugar Pectin. This jelly is beautiful and set up well, but is VERY sweet as written. Still, packaged in 4 oz jelly jars it is a very cute addition to my homemade holiday gifts this year.

MY REVIEW
Reviewed Dec. 2, 2011

This is christmas in teensy jars for gift giving!

i used no sugar pectin(all i had) and took the sugar down to 1.5 cups. if you like ginger snaps this is a different twist. no problems with setting up.. made no other alterations.

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