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Chai Tea Jelly

A chai tea jelly recipe that works for any kind of tea, green, oolong, red or black tea. If you can dream it you can make it! 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 making this Chai Tea Jelly at home.

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.

This chai tea jelly recipe is dedicated to new passions.

A knife spreading chai tea jelly on cookies.

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Chai tea tips + tricks:

No. 1 --> 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!

No. 2 --> 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!

No. 3 --> 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!

No. 4 --> Don't like chai? Try this with earl grey! Or green tea, or oolong! This recipe is easily adapted!

Biscotti cookie with a dollop of chai jelly.

Ingredients

Overhead view of sliced biscotti cookies topped with chai tea jelly.

How to make tea jelly:

  1. 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.
  2. Meanwhile, sterilize jars and start heating water in boiling water bath canner.
  3. 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.
  4. Add pectin, and return to a hard boil, for 1 minute.
  5. 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.
  6. Remove jars from canner and let cool overnight undisturbed. 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.

A cross section of a flat biscotti cookie missing one bite. The cookie has a layer of creamy white cream cheese and a healthy dollop of golden brown chai tea jelly on top

Canner - I recommend grabbing yourself a pressure canner, the nice thing with a pressure canner is that you can do both water bath canning and pressure canning, so although they are more expensive they work double duty! I've got the All American Pressure Canner, it's vintage, and it still kicks total ass!

Jar lifer - These are indispensable in any canning situation, but I actually end up using my jar lifter a lot more often than just canning. It's super convenient when I'm cooking something sous vide in a mason jar, like creme brulee, or vanilla extract, or dulce de leche!

Mason jars - It goes without saying! I love mason jars, I actually collect vintage jars, which is another story for another day! I recommend the 4 oz mason jars for this recipe!

Funnel and ladle - You can survive this recipe without these two things, but they just make your life so much easier. This canning funnel is the one I've got and it holds itself onto the top of your jar and prevents the likelihood of it falling off. This canning ladle is large and fills up a jar in two seconds while predictably pouring. It's also got a clip to hold itself on to the edge of your pot.

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📖 Printable Recipe

A knife spreading chai tea jelly on a cookie.
Yield: 4 x 250ml Jars

Chai Tea Jelly

Prep Time: 10 minutes
Cook Time: 20 minutes
Processing Time: 10 minutes
Total Time: 40 minutes

This Chai Tea Jelly is the warm spice of fall in spreadable form - it tastes just like a latte! Try this easy recipe today.

Ingredients

  • 2 cups filtered water
  • 6 good quality chai tea bags
  • 1/4 cup lemon juice
  • 3 cups sugar
  • 1 pouch of liquid pectin

Instructions

  1. 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.
  2. Meanwhile, sterilize jars and start heating water in boiling water bath canner.
  3. 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.
  4. Add pectin, and return to a hard boil, for 1 minute.
  5. 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.
  6. Remove jars from canner and let cool overnight undisturbed.

Notes

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.

Nutrition Information:

Yield:

67

Serving Size:

1 tbsp

Amount Per Serving: Calories: 38Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 10gFiber: 0gSugar: 9gProtein: 0g

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Vanilla biscotti pinterest graphic.

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KATHY

Tuesday 25th of August 2020

i MADE THIS AND FOLLOWED THE DIRECTIONS, since this was my first time. I thought it could have used more tea bags (for a little stronger flavor) and I think there was too much lemon juice for my liking. I felt that the lemon changed the flavor and made it taste more like lemon, than the actual tea.

I will try it again, but I won't use nearly as much lemon, and I'll add extra tea bags.

Ally

Saturday 12th of September 2020

Hi Kathy, sorry you found it too lemony! I'd love to hear how you like the next batch made with your adjustments.

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