This flavorful jelly is great for a fall treat!
Gingerbread Spice Jelly
Ingredients
2-1/2 cups water
18 gingerbread spice tea bags
4-1/2 cups sugar
1/2 cup unsweetened apple juice
2 teaspoons butter
2 – 3 oz. pouches liquid fruit pectin
Directions
~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 five 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.
~Makes five half-pints.
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