This jelly is good on toast, scones and fillings for cakes.
Yield: 7 half-pints
Ingredients:
- 4 cups of boiling water
- 6 heaped tablespoons Chai Tea (whatever Chai flavor is your favorite)
- 4 teaspoons lemon juice
- 1/2 teaspoon butter
- 5 cups white sugar
- 1 package Sure-Jell Powered Pectin
Directions:
-
Pour boiling water over tea. Steep 30 minutes
- Strain mixture through a fine mesh sieve into a large measuring cup for liquid. Discard tea leaves. Measure EXACTLY 3 ½ cups of liquid: adding or discarding liquid if necessary.
-
Transfer the 3-1/2 cups of liquid to a 6 to 8 quart pot. Stir in the pectin, lemon juice and butter. Bring to a full rolling boil, stirring constantly.
-
Stir in sugar until totally dissolved. Return to a full rolling boil, boil for one minute, stirring constantly. Remove from heat. Quickly skim off any "scum" with a cold metal spoon. Ladle hot jelly into hot sterilized jars, leaving ¼ inch headspace. Carefully wipe top edge of all containers, put on lids and screw down. -
Process filled jars in a boiling water bath for 10 minutes (start timing when water return to boil.) Remove from water bath. Cool on wire racks.