Jasmine Green Tea Jelly With Ginger and Lemon

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.