GINGERBREAD SPICE JELLY
I've made batches of this simple jelly, a winner at our county fair, to give as gifts for many years. When the jars are empty, people return them for a refill. -Robin Nagel, Whitehall, Montana
Provided by Taste of Home
Time 25m
Yield 5 half-pints.
Number Of Ingredients 6
Steps:
- In a large saucepan, bring water to a boil. Remove from heat; add tea bags. Cover and steep 30 minutes., Discard tea bags. Stir in the sugar, apple juice and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Ladle hot mixture into 5 hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. (Jelly may take up to 2 weeks to set.)
Nutrition Facts : Calories 91 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 2mg sodium, Carbohydrate 23g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.
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