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

Gingerbread Spice Jelly Recipe

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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


  • 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.


  1. In a large saucepan, bring water to a boil. Remove from heat; add tea bags. Cover and steep 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. Continue to boil 1 minute, stirring constantly.
  3. Remove from heat; skim off foam. Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  4. 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.) 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.

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Reviewed Jan. 24, 2015

"I followed the recipe exactly, using Holiday Gingerbread Spice Tea. I like the taste, but it never did set. It came out more like a syrup. (I am experienced at making jam & jelly.)"

Reviewed Dec. 15, 2014 Edited Dec. 16, 2014

"Made this with both Gingerbread Spice and Sugar Plum Spice teas from Celestial Seasonings and both were a great success! I personally didn't find either jelly too sweet for their purpose and they set without an issue doing the recipe as written. They'll make great gifts and will certainly become a Christmas tradition for my family."

Reviewed Dec. 1, 2014 Edited Dec. 31, 2014

"To make this recipe I ordered online the Holiday Gingerbread Spice Celestial Tea bags.

Followed the directions exactly as printed, disappointed as the jelly never did set.
It had a nice flavor and I didn't want it to go to waste, so, I purchased pancake syrup type bottles with corks, and used it for gifts that way. What a job.... I make jellies regularly and have great success, but this failed my expectations. Only 2 stars as it wasn't a total failure,
but spent to much $$$ ....will not attempt a second try !"

Reviewed Nov. 9, 2014

"Has anyone made this using the exact recipe? This sounds like a lot of pectin. I'm going to make this today and a little hesitant. I don't really like the taste of liquid pectin so wondering if I can use just one pack or if it can be made with powdered."

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 ;)"

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