Gingerbread Spice Jelly Recipe
- 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
- In a large saucepan, bring water to a boil. Remove from the heat; add tea bags. Cover and steep for 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. Boil for 1 minute, stirring constantly.
- 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 make take up to 2 weeks to fully set.) Yield: 5 half-pints.
Reviews for Gingerbread Spice Jelly(4)
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I have a smoothtop stove. Can I use a canner on that type of cooktop? If so, what kind?
I first tried this with sugar plum spice tea and it was really good. It made excellent Christmas gifts in small jars.
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.
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.