Earl Grey Tea Jelly Recipes
BASIC TEA JELLY
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
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
APPLE EARL GREY ALMOND JELLY
Make and share this Apple Earl Grey Almond Jelly recipe from Food.com.
Provided by dicentra
Categories Apple
Time 1h
Yield 2 pints
Number Of Ingredients 5
Steps:
- Wash the apples and cut them into chunks (no need to peel or core them), then put them in your heavy-bottomed, nonreactive pot along with half of the tea, wrapped in cheesecloth.
- Cover with water and simmer until the apples are tender, mashing them up to extract as much juice and flavor as possible.
- Strain the pulp through a jelly bag or cheesecloth, letting it drip for several hours or overnight.
- Measure 4 cups of juice into the clean cooking pot.
- Add the sugar and the rest of the tea, again, wrapped in cheesecloth.
- Simmer until the sugar dissolves and then bring the liquid to a boil and cook until the setting point is reached. (It sounds so easy!).
- Remove the mixture from the heat and discard the bag of tea.
- Skim any foam and allow the jelly to stand for a few minutes before stirring in the almonds and almond extract. (I found that if you don't let it sit -- and if you don't have a proper set -- the almonds will sit right on top of the jelly rather than sinking into the mix and looking all pretty.)
- Ladle the hot jelly into sterilized jars.
- I left 1/4 inch head space and processed in a water bath canner for ten minutes.
Nutrition Facts : Calories 2018.2, Fat 21.1, SaturatedFat 1.7, Sodium 15.4, Carbohydrate 466, Fiber 5.3, Sugar 455.8, Protein 8.9
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