Jasmine Tea Jelly

Jasmine Tea Jelly
Photo: Kritsada Panichgul
Prep Time:
30 mins
Stand Time:
5 mins
Process Time:
10 mins
Total Time:
45 mins
6 half-pints


  • 4 cup water

  • 1 tablespoon minced fresh ginger

  • ¼ cup loose-leaf jasmine green tea

  • 1 1.75 ounce package regular powdered fruit pectin or 6 tablespoons classic powdered fruit pectin

  • ¼ cup lemon juice

  • 5 cup sugar


  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.

Nutrition Facts (per serving)

46 Calories
12g Carbs
Nutrition Facts
Servings Per Recipe 88
Calories 46
% Daily Value *
Sodium 1mg 0%
Total Carbohydrate 12g 4%
Total Sugars 11g
Vitamin C 0.3mg 2%
Potassium 4mg 0%
Folate, total 0.6mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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