Peach Oolong Jelly

Peach Oolong Jelly

This delicately flavoured jelly works with cheese and would also be fantastic smeared on a scone with a mug of milky tea.
Author: Marisa McClellan


  • 2 cups granulated sugar
  • 2 cups water
  • 5 bags Oolong Tea floral is nice
  • 4 large peaches sliced (no need to peel them)
  • 2 T powdered pectin


  • Prepare five jars (125 ml). Bring a water bath to a boil.
  • In large saucepan, bring sugar and water to a simmer until the sugar has dissolved. Add four tea bags to pot and let them simmer for 5 minutes.
  • Remove the tea bags and add the peaches. Let simmer for approximately 10 minutes. Put a small spoonful on a plate that has been chilled in the freezer to taste. When the balance of peach and oolong taste good to you, strain the liquid through a fine mesh sieve. Press the fruit lightly to remove as much liquid as possible without pushing through the fruit pulp.
  • Return the syrup to the pot and add pectin as well as the remaining tea bag. Bring to a rapid boil. When the jelly liquid reaches 220 degrees, it is done.
  • Remove pot from heat, take out the tea bag and pour jelly into prepared jars leaving ¼ inch headspace. Wipe rims, cover with lids. Screw on bands until resistance is met; increase to fingertip tight. Place in boiling water canner for 20 minutes.
  • Turn off heat. Uncover and let jars stand in canner for 5 minutes. Lift up rack. With canning tongs; transfer jars to cooling rack; let cool undisturbed for 24 hours.


We made this recipe in our Canning Classes in Calgary and our guests loved it. We tried it with the skins on and off the peaches. The skins make the jelly a beautiful blush colour so save yourself the step of peeling the peaches.
To add new flavours, with different types of tea or herbs like mint to complement the flavour.
Adapted from Food in Jars