Recipes and Cooking Jasmine Tea Jelly 4.0 (10) By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 28, 2013 Print Rate It Share Share Tweet Pin Email Photo: Kritsada Panichgul Prep Time: 30 mins Stand Time: 5 mins Process Time: 10 mins Total Time: 45 mins Servings: 88 Yield: 6 half-pints Jump to Nutrition Facts Ingredients 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 Directions 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. 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. Ladle hot jelly into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands. 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. Rate it Print Nutrition Facts (per serving) 46 Calories 12g Carbs Show Full Nutrition Label Hide Full Nutrition Label 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.