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Gingerbread Spice Jelly

 Gingerbread Spice Jelly
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
40 ServingsPrep: 15 min. + standing Process: 10 min.

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

Directions

  • 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 may take up to 2 weeks to set.) Yield: 5 half-pints.
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.