Prep 10 mins
Cook 10 mins
I made this as a small batch recipe that will make just a single cup of jelly. It can be successfully doubled, but I'm not sure after that. Also, please note that even though I give instructions for processing, I'm not actually certain that this jelly possesses sufficient acidity to keep long-term on a shelf. I've just been eating mine straight away and storing in the fridge.
- When choosing your tea, please bear in mind that certain herbs might be too strong or bitter and make a poor jelly (lavender and black tea in particular need to be treated carefully). If you do need to use a strong herb, try adding it in 5 minutes into the steep time. Also, when measuring out your tea, if your quantity is not exactly a match for the recommended quantity, it's better to go under than over the amount.
- Bring water up to a rolling boil in a medium saucepan; add tea and boil 1 minute.
- Cover the saucepan, turn the heat off, and steep tea for 10 minutes.
- Strain out the tea leaves and place the tea back in the saucepan.
- Stir in the sugar to taste and the pectin (making sure it's fully dissolved), then bring to a strong boil.
- Boil 1 minute (stirring frequently). Turn the heat off, and test the jelly for doneness (I like using the freezer plate method).
- Place jam into sterilized canning jars and screw on the lids. Process in boiling water bath for 10 minutes. Alternatively, you can just put the jelly in the fridge and eat it immediately. It should keep for a couple weeks.
- NOTE: I've tested several flavors so far using some of my own tea recipes, and I've found that these are particularly good as jelly: Spiced Rose Tea (or indeed any tea that involves rose petals), White Vanilla Tea, Chamomile Apple Tea, and Rooibos Carob Tea.