Basic Tea Jelly Recipes

SMALL BATCH TEA JELLY (ANY FLAVOR)

Steps:

• When choosing your tea, please bear in mind that certain herbs might be too strong or bitter and make a poor jelly (lavender and black tea in particular need to be treated carefully). If you do need to use a strong herb, try adding it in 5 minutes into the steep time. Also, when measuring out your tea, if your quantity is not exactly a match for the recommended quantity, it's better to go under than over the amount.
• Bring water up to a rolling boil in a medium saucepan; add tea and boil 1 minute.
• Cover the saucepan, turn the heat off, and steep tea for 10 minutes.
• Strain out the tea leaves and place the tea back in the saucepan.
• Stir in the sugar to taste and the pectin (making sure it's fully dissolved), then bring to a strong boil.
• Boil 1 minute (stirring frequently). Turn the heat off, and test the jelly for doneness (I like using the freezer plate method).
• Place jam into sterilized canning jars and screw on the lids. Process in boiling water bath for 10 minutes. Alternatively, you can just put the jelly in the fridge and eat it immediately. It should keep for a couple weeks.
• NOTE: I've tested several flavors so far using some of my own tea recipes, and I've found that these are particularly good as jelly: Spiced Rose Tea (or indeed any tea that involves rose petals), White Vanilla Tea, Chamomile Apple Tea, and Rooibos Carob Tea.

SIMPLE SWEET TEA JELLY

Steps:

• Gather the ingredients.
• Steep 1/3 cup loose tea in 2 cups boiling water for 4 minutes.
• Pour the tea and lemon juice into a heavy-bottomed 2-quart saucepan set over medium-high heat. Stir in the pectin and bring to a boil.
• Stir in the sugar. Bring to a hard boil for 1 minute. Stir the jelly for 1 minute. Insert a thermometer into the pot, and once it has reached 220 F, turn off the heat to test the jelly.
• Remove the plate from the freezer. Spoon a small amount of jelly onto the plate and put back in the freezer for 1 minute. Nudge into it with your finger. If it wrinkles, it's ready to can. If not, cook it for a bit longer and test it again.
• Follow the directions for water bath canning on this recipe.

EARL GREY TEA JELLY

Steps:

• 1. Steep 12 Earl Grey tea bags in boiling water for 30 minutes. Discard tea bags, measure water again, adding water to tea to make 2 cups.
• 2. In jelly pot, bring tea, lemon juice, and pectin to a hard boil.
• 3. Add sugar all at once, stir to completely dissolve.
• 4. Bring to a hard boil once again, and boil for a full minute. Pour mixture into 4 prepared 1/2 pint jars, and process in hot water bath for 5 minutes. Let cool completely on countertop before moving. Makes approx. 4 (1/2 pint) jars.