Gingerbread Spice Jelly Recipe

By [e-mail]

2 tablespoons equals 91 calories, trace fat (trace saturated fat), 1 mg cholesterol, 2 mg sodium, 23 g carbohydrate, trace fiber, trace protein

Ingredients

• 2-1/2 cups water
• 18 gingerbread spice tea bags
• 4-1/2 cups sugar
• 1/2 cup unsweetened apple juice
• 2 teaspoons butter
• 2 pouches (3 ounces each) liquid fruit pectin

Preparation

Step 1

In a large saucepan, bring water to a boil. Remove from the heat; add tea bags. Cover and steep for 30 minutes.
Discard tea bags. Stir in the sugar, apple juice and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil for 1 minute, stirring constantly.
Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. (Jelly make take up to 2 weeks to fully set.) Yield: 5 half-pints.
Or just pour into jars and turn upside down and let it cool down jars will go ahead and seal themselves.