Jasmine Green Tea Jelly With Ginger and Lemon

“Yahoo Group Files. This amber colored jelly has a touch of ginger and a hint of lemon.”
2 1/2 pints

Ingredients Nutrition

  • 4 cups cold water
  • 2 tablespoons finely grated gingerroot
  • 8 jasmine green tea bags (or either jasmine tea or green tea)
  • 14 cup strained lemon juice
  • 1 (1 1/2 ounce) packagepowdered pectin
  • 5 cups sugar


  1. In a large saucepan, combine water and ginger. Bring to a boil over high
  2. heat. Reduce heat and simmer, covered for 5 minutes.
  3. Remove from the heat and add tea bags. Cover and let steep for 5 minutes.
  4. Pour through a fine mesh sieve and discard ginger and tea bags. Measure
  5. exactly 3 1/2 cups of the liquid (add water if there is not enough
  6. liquid).
  7. Pour into a large saucepan and stir in lemon juice. Stir in
  8. pectin until dissolved. Bring to a full rolling boil over high heat,
  9. stirring constantly.
  10. Add sugar in a steady stream, stirring constantly. Return to a full
  11. rolling boil, stirring constantly to dissolve sugar. Boil hard for 1 minute.
  12. Remove from the heat and skim off foam if needed. Ladle into prepared
  13. jars leaving a 1/4" headspace.
  14. Process jars in a boiling water bath for
  15. 10 minutes. Adjust time according to your altitude.
  16. Serving suggestions: Use this jelly to glaze fruit flans or tarts.
  17. Variations: Jasmine Green Tea Jelly: Omit the ginger.
  18. Green Tea Jelly with Honey: Use regular green tea and replace 1/2 cup of
  19. the sugar with liquid honey. If desired, omit the ginger.

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