Gingerbread Spice Jelly

Gingerbread Spice Jelly

This will soon become a Christmas time favourite. The gingerbread spice tea adds a subtle flavour of gingerbread that is so reminiscent of the holiday season.
Servings: 40
Author: Taste of Home


  • 2 1/2 cups water
  • 18 gingerbread spice tea bags
  • 4 1/2 cups sugar
  • 1/2 cup unsweetened apple juice
  • 2 tsp butter
  • 2 pouches 3 ounces each liquid fruit pectin


  • In a large saucepan, bring water to a boil. Remove from 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 and stir constantly.
  • Remove from heat; skim off foam. Ladle hot mixture into 10 hot 125 ml jars, leaving 1/4" 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 20 minutes.
  • Remove jars and cool. Jelly may take up to 2 weeks to set.


Add this gingerbread spice jelly in thumbprint cookies, shortbread cookies, and or even on top of baked brie for a savory bite!