Jasmine Tea Jelly

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3.5 by 6 people

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  • Makes: 88 servings
  • Serving Size: 1 tablespoon
  • Makes: 6 half-pints
  • Prep: 30 mins
  • Stand: 5 mins
  • Process: 10 mins

Jasmine Tea Jelly

Directions

  1. In a medium saucepan combine the water and ginger. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Remove from heat; stir in tea. Cover and let stand for 5 minutes. Pour mixture through a fine-mesh sieve into a large liquid measuring cup; discard solids. Measure exactly 3 1/2 cups liquid, adding water or discarding liquid if necessary.
  2. Transfer the 3 1/2 cups liquid to a 6- to 8-quart heavy pot. Stir in pectin and lemon juice. Bring mixture to a full rolling boil, stirring constantly. Stir in sugar. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
  3. Ladle hot jelly into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
  4. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 6 half-pints.
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Nutrition Facts (Jasmine Tea Jelly)

  • Per serving:
  • 46 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 1 mg sodium ,
  • 12 g carb. ,
  • 0 g fiber ,
  • 11 g sugar ,
  • 0 g pro.
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6 Ratings

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