Red Zinger Tea Jelly

READY IN: 1hr 30mins
Recipe by HeatherFeather

Adapted from Southern Living. Recipe requires knowledge of hot water canning or you can make these refrigerator jellies by storing in the fridge up to three months (as opposed to putting up in your cupboard). I haven't tried this yet. Note: The original version claimed to produce 12 half pint jars, but the amounts seem to indicate only perhaps 3 or 4 half pint jars. Once I have tested this I will update the servings with the correct amount.

Top Review by shelteredcreature

I made this recipe with teavana pineapple kona pop loose tea and switched unsweetened pineapple juice for the orange. I increased the water to 2 cups as loose tea does soak up a lot of water as it steeps. I'm not too keen on super sweet so i used a little under 3 cups of sugar. I did everything else as directed in the recipe and it came out terrific. I ended up with 2 half pints and 3 40z jars of jelly. I absolutely love this recipe, it is a great jumping off point for countless other tea jellies! I can't wait to try my pinapple tea jelly as a glaze on ham and feel like it would be tasty heated and drizzled over bacon as well =) This will also make for great gifts! So happy I found this recipe! By the way, this was my first time making jelly. I watched a bunch of youtube videos and stocked up on jars and pectin and gave it a go. This recipe is great for beginners and younger preppers to get started with.

Ingredients Nutrition

  • 1 34 cups water
  • 12 teabags red zinger tea (regular size)
  • 14 cup fresh orange juice
  • 3 cups granulated sugar
  • 2 tablespoons grated orange rind
  • 2 teaspoons orange liqueur (optional)
  • 1 (3 ounce) package liquid pectin


  1. Boil water in a large pot.
  2. Remove from heat, add tea bags and let steep 20 minutes, covered; discard tea bags when done.
  3. Pour orange juice into a mesh strainer (set right over a saucepan) to remove pulp.
  4. Add brewed tea, sugar, orange rind, and orange liqueur and bring to a boil.
  5. Boil, stirring constantly, for 2 minutes, then remove from heat.
  6. Let cool 5 minutes.
  7. Stir in liquid pectin, then return to a boil.
  8. Once it boils, continue boiling 1 minute while sitrring, and skim off any foam with a metal spoon.
  9. Pour into hot, sterile canning jars up to 1/4 inch from the top.
  10. Wipe jars rims, cover with hot sterile lides, screw on bands.
  11. Process in a hot water canning bath 5 minutes or store in fridge up to 3 months.

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