SMALL BATCH TEA JELLY (ANY FLAVOR)
I made this as a small batch recipe that will make just a single cup of jelly. It can be successfully doubled, but I'm not sure after that. Also, please note that even though I give instructions for processing, I'm not actually certain that this jelly possesses sufficient acidity to keep long-term on a shelf. I've just been eating mine straight away and storing in the fridge.
Provided by Feelah_the_tigress
Categories Jellies
Time 20m
Yield 1 cup
Number Of Ingredients 4
Steps:
- When choosing your tea, please bear in mind that certain herbs might be too strong or bitter and make a poor jelly (lavender and black tea in particular need to be treated carefully). If you do need to use a strong herb, try adding it in 5 minutes into the steep time. Also, when measuring out your tea, if your quantity is not exactly a match for the recommended quantity, it's better to go under than over the amount.
- Bring water up to a rolling boil in a medium saucepan; add tea and boil 1 minute.
- Cover the saucepan, turn the heat off, and steep tea for 10 minutes.
- Strain out the tea leaves and place the tea back in the saucepan.
- Stir in the sugar to taste and the pectin (making sure it's fully dissolved), then bring to a strong boil.
- Boil 1 minute (stirring frequently). Turn the heat off, and test the jelly for doneness (I like using the freezer plate method).
- Place jam into sterilized canning jars and screw on the lids. Process in boiling water bath for 10 minutes. Alternatively, you can just put the jelly in the fridge and eat it immediately. It should keep for a couple weeks.
- NOTE: I've tested several flavors so far using some of my own tea recipes, and I've found that these are particularly good as jelly: Spiced Rose Tea (or indeed any tea that involves rose petals), White Vanilla Tea, Chamomile Apple Tea, and Rooibos Carob Tea.
Nutrition Facts : Calories 193.7, Sodium 10.1, Carbohydrate 50.1, Sugar 49.9
CHAI TEA JELLY (JELLO) WITH RASPBERRIES
From Australian BH&G Diabetic Living. Cooking time is freezing time of 4 hours plus time to heat milk. Don't see why you couldn't substitute other berries for the raspberries.
Provided by ImPat
Categories Gelatin
Time 4h20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Put water in a small heatproof bowl and sprinkle the gelatine powder over and stir until dissolved and set aside.
- Put milk in a small saucepan and bring to a simmer over a medium heat.
- Remove pan from the heat and add tea bags and jiggle and cover and set aside for 5 minutes to steep and then remove tea bags.
- Add gelatine mixture to milk mixture and stir until combines and then pour into dishes and put in the fridge for 4 hours or until set.
- Top the jellies with raspberries and mint leaves to serve.
BASIC TEA JELLY
I was intrigued by the idea of making jelly out of tea when someone posted a request for recipes. I tried this one, and I like it alot. Obviously, it all depends on the quality of your tea. So far I've only tried this with a very high quality organic chai, and it is SO good! If you find a type of tea that works really well for this, post a review and let us know! [http://www.seedsofknowledge.com/teajelly.html]
Provided by dividend
Categories < 60 Mins
Time 1h
Yield 4 1/2 pints, 24 serving(s)
Number Of Ingredients 5
Steps:
- (If not including juice and using a tea infusion as your only liquid, increase the amount of water to 2 cups.).
- Bring water to boil, add tea bags and steep for 30 minutes.
- Discard tea bags. Add sugar (and optional juice) to brewed tea and bring to a boil.
- Boil for 2 minute stirring.
- Remove from heat and add pectin, return to boil and allow to do so for 1 minute.
- Skim off any foam.
- Pour hot jelly into jars and process for 20 minutes.
Nutrition Facts : Calories 97.1, Sodium 0.8, Carbohydrate 25.1, Fiber 0.1, Sugar 24.9
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