Chai Tea Jelly Jello With Raspberries Recipes

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CHAMPAGNE JELLY WITH RASPBERRIES



Champagne Jelly with Raspberries image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 6 servings

Number Of Ingredients 8

2 packets (1/2 ounce) unflavored gelatin
1 1/2 cups water
1 cup sugar
Zest of 1 lemon, removed in strips
Juice of 1 lemon
2 cups champagne
1 cup fresh raspberries
6 small sprigs mint

Steps:

  • In a small bowl, soften the gelatin in 3 tablespoons of the water. In a saucepan, heat the remaining water over low heat and add the gelatin. Stir until the gelatin dissolves and add the sugar, lemon zest, and juice. Heat to just below the boil and remove from the heat. Cover and let steep for 20 minutes.
  • Strain the liquid through a fine sieve into a shallow metal bowl. Discard the lemon zest and leave the liquid to cool. Watch it carefully and, when it is quite cool and just about to set, stir in the champagne. Pour into perfectly clean tall champagne flutes and drop a few raspberries into each. Chill until cold and serve, garnished with a few more raspberries and a sprig of mint.

EARL GREY TEA JELLY



Earl Grey Tea Jelly image

The smell of Earl Grey steeping on the countertop will make your mouth water!

Provided by Annemarie Fussell

Categories     Jams & Jellies

Time 55m

Number Of Ingredients 5

2 c water, boiling
12 earl grey tea bags
3 c sugar
3 Tbsp pectin
1/4 c lemon juice

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.

CHAI TEA GELATIN



Chai Tea Gelatin image

You can use any tea and any fruit zest, lemon would taste great. You can use banana instead of orange or whatever fruit you like or none at all for a smoother consistency. See what flavor combinations you like. If you like very sweet foods you will want to add sugar or honey to taste.

Provided by Cynthia

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes     Jell-O® Salad

Time 2h15m

Yield 4

Number Of Ingredients 12

1 black tea bag
1 cup boiling water
1 (.25 ounce) package unflavored gelatin
½ orange, zested
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
2 teaspoons white sugar
½ teaspoon almond extract
⅛ teaspoon ground ginger
⅛ teaspoon ground cloves
1 teaspoon honey
1 orange, peeled and chopped

Steps:

  • Place tea bag into the boiling water. Steep to desired strength. Place gelatin in a bowl. Whisk the tea into the gelatin until dissolved. Stir in orange zest, cinnamon, cardamom, sugar, almond extract, ginger, cloves, and honey. Stir in diced orange. Cover and chill in the refrigerator until set, 2 to 3 hours.

Nutrition Facts : Calories 43.5 calories, Carbohydrate 9.2 g, Fat 0.1 g, Fiber 1.3 g, Protein 2 g, Sodium 5.6 mg, Sugar 7.6 g

BASIC TEA JELLY



Basic Tea Jelly image

I was intrigued by the idea of making jelly out of tea when someone posted a request for recipes. I tried this one, and I like it alot. Obviously, it all depends on the quality of your tea. So far I've only tried this with a very high quality organic chai, and it is SO good! If you find a type of tea that works really well for this, post a review and let us know! [http://www.seedsofknowledge.com/teajelly.html]

Provided by dividend

Categories     < 60 Mins

Time 1h

Yield 4 1/2 pints, 24 serving(s)

Number Of Ingredients 5

1 3/4 cups water
12 tea bags
1/4 cup juice (flavor should compliment the tea flavor)
3 cups sugar
1 (3 ounce) package liquid pectin

Steps:

  • (If not including juice and using a tea infusion as your only liquid, increase the amount of water to 2 cups.).
  • Bring water to boil, add tea bags and steep for 30 minutes.
  • Discard tea bags. Add sugar (and optional juice) to brewed tea and bring to a boil.
  • Boil for 2 minute stirring.
  • Remove from heat and add pectin, return to boil and allow to do so for 1 minute.
  • Skim off any foam.
  • Pour hot jelly into jars and process for 20 minutes.

Nutrition Facts : Calories 97.1, Sodium 0.8, Carbohydrate 25.1, Fiber 0.1, Sugar 24.9

RASPBERRY JELLY



Raspberry Jelly image

To determine whether or not the jelly is done cooking, use a candy thermometer and the "sheeting method," described below. Don't use overripe fruit for jelly, as it may not set up well.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 5h

Yield Makes 3 to 3 1/2 cups

Number Of Ingredients 5

3 pounds raspberries
1 1/2 cups water
Sugar
2 tablespoons fresh lemon juice
Coarse salt

Steps:

  • Combine fruit and water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Transfer mixture to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth. Measure juice; you will have 3 to 4 cups.
  • In a large heavy-bottomed pot, bring juice to a boil. Add 3/4 cup sugar for each cup of juice. Add lemon juice and 1/4 teaspoon salt. Return to a boil and cook, stirring frequently, 8 to 12 minutes. To test if jelly is done, dip a large metal spoon in, lift it horizontally above pot, and let mixture drip back in. Jelly is done when mixture has thickened slightly and drops of it slide together off spoon in a sheet. (Temperature should register 221 degrees on a candy thermometer.) Skim foam from top.
  • Ladle jelly into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.

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