Gingerbread Spice Jelly Recipe

By dette

I've made batches of this simple jelly, a winner at our county fair, to give as gifts for many years. When the jars are empty, people return them for a refill. —Robin Nagel, Whitehall, Montana

Ingredients

• 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

Directions
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.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.