Ingredients
2-1/2 cups water18 gingerbread spice tea bags4-1/2 cups sugar1/2 cup unsweetened apple juice2 teaspoons butter2 pouches (3 ounces each) liquid fruit pectin
Preparation
In a large saucepan, bring water to a boil. Remove from heat; add tea bags. Cover and steep 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. Continue to boil 1 minute, stirring constantly.
Remove from heat; skim off foam. Ladle hot mixture into 5 hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. (Jelly may take up to 2 weeks to set.)
