I love the idea of canning and jarring jams and jelly. I grew up with a mother who made freezer jam but I have always wanted to get into the "jarring movement". I have and do make a great blackberry jam almost yearly but I have wanted to branch out.
Now is the time to start planing and stop procrastinating I realize. I have been looking for some recipes to try out that wont break the bank and that people may actually use.
|Photo From Food.com site|
I found this recipe on Food.com for Basic Tea Jelly and I am considering making it, but altering the recipe just a bit. If you are someone with great experience with this please share with me your tips! For this Basic Tea Jelly Recipe from Food.com click here.
I have some wonderful black fruit tea I may swap out the 30 tea bags for or at least incorporate in this recipe. Here is the recipe I am going to try, please note it has not yet been tested!
Karen's "Untested Hypothetical Tea Jelly Recipe" take one....
1 3/4 cups of water
12 heaping teaspoons of a favorite loose leaf tea ( I think I may use a black loose leaf peach tea I think may work beautifully with scones)
1/4 cup of peach juice
3 cups of sugar
*3 oz of liquid pectin (should equal 6 tsp Powdered Pectin if I am doing this right, from the website reviews posted below many said to use the powder) *"This recipe worked better for me with powdered pectin. I added the pectin and brought the tea to a boil, then added the sugar. The jelly set beautifully."June 01, 2011