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Chai Tea Jelly

This jelly is good on toast, scones and fillings for cakes. This recipe makes a soft set jelly.

Yield: 7 half-pints


  • 4 cups of boiling water
  • 16 heaped teaspoons of Chai Tea
  • 6 cups white sugar
  • 1 package Sure-Jell Powered Pectin
  • ½ teaspoon butter


  1. Pour boiling water over tea.  Steep 30 minutes

  2. 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 disgarding liquid if necessary.

  3. Transfer the 3-1/2 cups of liquid to a 6 to 8 quart pot.  Stir in the pectin and butter.  Bring to a full rolling boil, stirring constantly.

  4. 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 foam with a cold metal spoon.

  5. Ladle hot jelly into hot sterilized jars, leaving ¼ inch headspace.  Carefully wipe top edge of all containers, put on lids and screw down.

  6. 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.

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