Basic Tea Jelly
photo by Bonnie G #2
- Ready In:
4 1/2 pints
- (If not including juice and using a tea infusion as your only liquid, increase the amount of water to 2 cups.).
- Bring water to boil, add tea bags and steep for 30 minutes.
- Discard tea bags. Add sugar (and optional juice) to brewed tea and bring to a boil.
- Boil for 2 minute stirring.
- Remove from heat and add pectin, return to boil and allow to do so for 1 minute.
- Skim off any foam.
- Pour hot jelly into jars and process for 20 minutes.
Questions & Replies
The tea I drink gets horribly bitter if I steep it for the recommended 30 minutes. I steep mine for 5 minutes. I did find that this refuses to set for me...I think I might not be cooking it long enough to get some of the water out of it. Do you think that would work? I wasn't clear on the instructions for the steeping. Is that just sitting time or are you actively boiling during that time? Also, 2 cups of liquid is only 1 pint, or two half-pints, so I would guess that is why some of the folks don't get the full four half-pints out of the recipe.
This recipe proved to be touchy for me. I made four separate batches (followed the recipe to the letter) and only one set properly. Even after waiting two weeks and reprocessing a batch, they still remained as syrup. I can't imagine the type of tea would make a difference but I made orange spice, corn (yes, corn tea!), apricot and red lavender. The red lavender, which was the only one that set up, was lovely. Guess I'll have to keep trying with different flavors!
I haven't made jelly since I had to finish making strawberry jam when my oldest sister went into labor.....that was a mighty loooong time ago. That baby is now a grandmother! Anyway, I used peach passion tea and key lime juice. I know it sounds weird, but it is delicious!! I really like tart tastes! Thnx for sharing your recipe, dividend. Made for Comfort Cafe Snow Queen Chalet Jan 2010.
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