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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 40 |
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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. 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:
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 may take up to 2 weeks to set.) Yield: 5 half-pints.
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