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

Gingerbread Spice Jelly Recipe

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 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.

Reviews for Gingerbread Spice Jelly

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
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."

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."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT