Gingerbread Spice Jelly Recipe

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Gingerbread Spice Jelly Recipe
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  1. 2-1/2 cups water
  2. 18 gingerbread spice tea bags
  3. 4-1/2 cups sugar
  4. 1/2 cup unsweetened apple juice
  5. 2 teaspoons butter
  6. 2 pouches (3 ounces each) liquid fruit pectin
  1. In a large saucepan, bring water to a boil. Remove from the heat; add tea bags. Cover and steep for 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. Boil for 1 minute, stirring constantly.
  3. 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.
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