This Chai Tea Jelly is the warm spice of fall in spreadable form. It is absolutely divine on my vanilla biscotti. This recipe yields approximately 4 half pint or 250ml jars.
I was bitten by the canning bug this summer, what resulted is something I could have never predicted – savage canning fever. I worked through a solid list of standard canning recipes, and then I started having fun. Like my Spicy Dilly Carrots, and now this Chai Tea Jelly.
Prior to July, I had absolutely no desire to touch anything to do with canning, unless it was taking it off the shelf at the grocery store and putting it in my cart. Then my mom planted a massive and beautifully productive garden. We started talking about canning spaghetti sauce, and beets, because she had rows on rows on rows of them. After that, the googling started.
By this point, I was convinced in my mind that we needed a canner. I got my husband on board, mostly because the poor guy can hardly get a word in edgewise when I am excited about something. After a little bit of research, I decided I wanted a pressure canner as it would be more versatile, and make more sense to store one huge pot than to store two.
I found myself a used one on Kijiji. A little old lady was getting rid of hers. I was thrilled. I pictured her as being thrilled that a young mom would be taking over her well used canner to help can and serve her own kids healthy and nourishing foods.
And then I got the canner. It was a big, beautiful behemoth. Not only that, it came with all the documentation from new and in the original box with the original Sears shipping tag, no less.
I was in love. I was holding something in my hands that had been in use for longer than I was alive. I had the Alberta Home Economics Book, with yellowed pages, and a copyright date of 1980. I had a handwritten, faded, sauerkraut recipe. I had the original users manual and parts lists for the canner, circa 1980. I had something really cool.
If you’re a novice canner – check out my thorough tutorial over here on Instructables, as this recipe will assume you have the basics of canning down!
Here’s what you need to know about this recipe:
Use a large pot. When I say large, I mean it. This stuff boils up big time, and cleaning sticky burnt tea infused sugar water is so low on the to do list. Let’s all agree and use a big pot!
Hard boil means you can’t stir it down.
Leave your jars alone for at least 24 hours after you’ve made your jelly. It needs time to set up before you crack the seal.
This makes a wonderful gift! I gifted a jar of this and some vanilla biscotti to my sister who is a huge tea fan. She loved it! That’s why I’m her favourite (and only) sister!
- 2 cups filtered water
- 6 good quality chai tea bags
- 1/4 cup lemon juice
- 3 cups sugar
- 1 pouch of liquid pectin
- Add water and tea bags to a large pot, bring to a boil, cover and remove from heat - set aside to steep for 30 minutes.
- Meanwhile, sterilize jars and start heating water in boiling water bath canner.
- Once tea has steeped, remove the bags, add lemon juice and sugar. Bring to a boil, stirring well to ensure nothing burns to the bottom.
- Add pectin, and return to a hard boil, for 1 minute.
- Remove from heat, ladle into jars, wipe rims and add lids, screw the bands only finger tight. Transfer filled jars to canner and process for 10 minutes.
- Remove jars from canner and let cool overnight undisturbed.
Yes! You need a large pot, this recipe really foams up and will leave an awful mess if your pot is too small.
A hard boil is one that you can't stir down.
- All American 21-1/2-Quart Pressure Cooker Canner
- Ball Mason 8oz Quilted Jelly Jars
- Bernardin Pectin - Liquid
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Nutrition Information:Yield: 67 Serving Size: 1 tbsp
Amount Per Serving:Calories: 38 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 2mg Carbohydrates: 10g Fiber: 0g Sugar: 9g Protein: 0g
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