Gingerbread Spice Jelly

Need a gluten free and lacto ovo vegetarian hor d'oeuvre? Gingerbread Spice Jelly could be an outstanding recipe to try. One portion of this dish contains roughly 0g of protein, 0g of fat, and a total of 94 calories. For 45 cents per serving, this recipe covers 0% of your daily requirements of vitamins and minerals. This recipe serves 40. It can be enjoyed any time, but it is especially good for Christmas. A mixture of tea bags, butter, sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. Plenty of people made this recipe, and 131 would say it hit the spot. From preparation to the plate, this recipe takes roughly 25 minutes. It is brought to you by Taste of Home. With a spoonacular score of 0%, this dish is very bad (but still fixable). Try Gingerbread Martini Jelly Shots, Gingerbread Spice Coffee, and Gingerbread Spice Mix for similar recipes.

Servings: 40

Preparation duration: 15 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions In a large saucepan, bring water to a boil. Remove from the heat; add tea bags. Cover and steep for 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. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. (Jelly make take up to 2 weeks to fully set.) Yield: 5 half-pints. Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude. Originally published as Gingerbread Spice Jelly in Taste of HomeDecember/January 2012, p61 Nutritional Facts 2 tablespoons equals 91 calories, trace fat (trace saturated fat), 1 mg cholesterol, 2 mg sodium, 23 g carbohydrate, trace fiber, trace protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. In a large saucepan, bring water to a boil.

2. Remove from the heat; add tea bags. Cover and steep for 30 minutes.

3. 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. Boil for 1 minute, stirring constantly.

4. Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace.

5. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. (Jelly make take up to 2 weeks to fully set.)

Nutrition Information:

covered percent of daily need