Jasmine Green Tea Jelly With Ginger And Lemon

• 4 cups cold water
• 2 tablespoons finely grated gingerroot
• 8 jasmine green tea bags (or either jasmine tea or green tea)
• 1/4 cup strained lemon juice
• 1 (1 1/2 ounce) package powdered 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.

cold water, gingerroot, jasmine, lemon juice, sugar

Taken from www.food.com/recipe/jasmine-green-tea-jelly-with-ginger-and-lemon-439721 (may not work)