Jasmine Green Tea Jelly With Ginger and Lemon

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READY IN: 30mins
UNITS: US

INGREDIENTS

Nutrition
  • 4
  • 2
    tablespoons finely grated gingerroot
  • 8
    jasmine green tea bags (or either jasmine tea or green tea)
  • 14
    cup strained lemon juice
  • 1
    (1 1/2 ounce) package powdered pectin
  • 5
    cups sugar
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DIRECTIONS

  • In a large saucepan, combine water and ginger. Bring to a boil over high
  • heat. Reduce heat and simmer, covered for 5 minutes.
  • Remove from the heat and add tea bags. Cover and let steep for 5 minutes.
  • Pour through a fine mesh sieve and discard ginger and tea bags. Measure
  • exactly 3 1/2 cups of the liquid (add water if there is not enough
  • liquid).
  • Pour into a large saucepan and stir in lemon juice. Stir in
  • pectin until dissolved. Bring to a full rolling boil over high heat,
  • stirring constantly.
  • Add sugar in a steady stream, stirring constantly. Return to a full
  • rolling boil, stirring constantly to dissolve sugar. Boil hard for 1 minute.
  • Remove from the heat and skim off foam if needed. Ladle into prepared
  • jars leaving a 1/4" headspace.
  • Process jars in a boiling water bath for
  • 10 minutes. Adjust time according to your altitude.
  • Serving suggestions: Use this jelly to glaze fruit flans or tarts.
  • Variations: Jasmine Green Tea Jelly: Omit the ginger.
  • Green Tea Jelly with Honey: Use regular green tea and replace 1/2 cup of
  • the sugar with liquid honey. If desired, omit the ginger.
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