Gingerbread Spice Jelly
Total TimePrep: 15 min. + standing Process: 10 min.
- 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 heat; add tea bags. Cover and steep 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. Continue to boil 1 minute, stirring constantly.
- 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.
- 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.)
Editor's NoteThe 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.
Nutrition Facts2 tablespoons: 91 calories, 0 fat (0 saturated fat), 1mg cholesterol, 2mg sodium, 23g carbohydrate (23g sugars, 0 fiber), 0 protein.
Dec 7, 2015
I made this last year and this year. As long as you follow the recipe it should gel. Last year I made 1 single batch which jelled nicely and 1 double batch which never did gel, but made great pancake syrup!
Oct 25, 2015
I made this jelly and it is delicious. I worried it wouldn't set after reading the reviews, but it was completely set within 12 hours. It smells and tastes like gingerbread cookies and is not too sweet. I got only 4 jars with a little left over. It's great for gift giving and is so easy to make that I will certainly make more. A definite keeper and I see why its a blue ribbon winner
Aug 19, 2015
Our Test Kitchen recommends you never stray from the ingredient amounts or methods listed in a canning recipe. Not only can the results be unfavorable, they can be unsafe. Taste of Home stands by the guidelines set out by the USDA and suggests our readers do the same.Make sure your pectin is super fresh. The Test Kitchen did find it continued to gel as it aged.Sue StetzelOnline Community / Field Editor ManagerTaste of Home Magazine
Aug 18, 2015
I ALMOST ALWAYS USE LESS SUGAR THAN A RECIPE CALLS FOR. IT IS UAUALLY WAY TOO SWEET. THIS SOUNDS INTERESTING SO WILL GIVE IT A TRY. I MAKE A LOT OF JELLY AND DIFFERENT KINDS. OF COURSE THE KIDS AND GRANDKIDS LOVE IT ALL TOO. DONALEE2IF MY JELLY DOESN'T JELL I USE IT FOR SYRUP ON PANCAKES. WORKS REALLY WELL FOR THAT.
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.) Followup 9 months later; it still did not gel. Followed recipe exactly and pectin was fresh.
Dec 15, 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.
Dec 1, 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 !
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.
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 ;)
Dec 2, 2012
I have a smoothtop stove. Can I use a canner on that type of cooktop? If so, what kind?
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