Gingerbread Spice Jelly
TOTAL TIME: Prep: 15 min. + steeping Process: 10 min.
YIELD: 5 half-pints.
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
Ingredients
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2-1/2 cups water
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18 gingerbread spice tea bags
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4-1/2 cups sugar
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1/2 cup unsweetened apple juice
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2 teaspoons butter
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2 pouches (3 ounces each) liquid fruit pectin
Directions
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1.
In a large saucepan, bring water to a boil. Remove from heat; add tea bags. Cover and steep 30 minutes.
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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.
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3.
Remove from heat; skim off foam. Ladle hot mixture into 5 hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
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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.)
Nutrition Facts
2 tablespoons: 91 calories, 0 fat (0 saturated fat), 1mg cholesterol, 2mg sodium, 23g carbohydrate (23g sugars, 0 fiber), 0 protein.
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