Small Batch Tea Jelly Any Flavor Recipes

BASIC TEA JELLY

Basic Tea Jelly image

I was intrigued by the idea of making jelly out of tea when someone posted a request for recipes. I tried this one, and I like it alot. Obviously, it all depends on the quality of your tea. So far I've only tried this with a very high quality organic chai, and it is SO good! If you find a type of tea that works really well for this, post a review and let us know! [http://www.seedsofknowledge.com/teajelly.html]

Provided by dividend

Categories < 60 Mins

Time 1h

Yield 4 1/2 pints, 24 serving(s)

Number Of Ingredients 5

Ingredients

1 3/4 cups water
12 tea bags
1/4 cup juice (flavor should compliment the tea flavor)
3 cups sugar
1 (3 ounce) package liquid pectin

Steps:

(If not including juice and using a tea infusion as your only liquid, increase the amount of water to 2 cups.).
Bring water to boil, add tea bags and steep for 30 minutes.
Discard tea bags. Add sugar (and optional juice) to brewed tea and bring to a boil.
Boil for 2 minute stirring.
Remove from heat and add pectin, return to boil and allow to do so for 1 minute.
Skim off any foam.
Pour hot jelly into jars and process for 20 minutes.

Nutrition Facts : Calories 97.1, Sodium 0.8, Carbohydrate 25.1, Fiber 0.1, Sugar 24.9

SMALL BATCH TEA JELLY (ANY FLAVOR)

Small Batch Tea Jelly (Any Flavor) image

I made this as a small batch recipe that will make just a single cup of jelly. It can be successfully doubled, but I'm not sure after that. Also, please note that even though I give instructions for processing, I'm not actually certain that this jelly possesses sufficient acidity to keep long-term on a shelf. I've just been eating mine straight away and storing in the fridge.

Provided by Feelah_the_tigress

Categories Jellies

Time 20m

Yield 1 cup

Number Of Ingredients 4

Ingredients

1 1/2 tablespoons loose leaf tea
1 1/4 cups water
1/4 cup sugar (adjust to taste)
1/2 tablespoon no-sugar dry pectin

Steps:

When choosing your tea, please bear in mind that certain herbs might be too strong or bitter and make a poor jelly (lavender and black tea in particular need to be treated carefully). If you do need to use a strong herb, try adding it in 5 minutes into the steep time. Also, when measuring out your tea, if your quantity is not exactly a match for the recommended quantity, it's better to go under than over the amount.
Bring water up to a rolling boil in a medium saucepan; add tea and boil 1 minute.
Cover the saucepan, turn the heat off, and steep tea for 10 minutes.
Strain out the tea leaves and place the tea back in the saucepan.
Stir in the sugar to taste and the pectin (making sure it's fully dissolved), then bring to a strong boil.
Boil 1 minute (stirring frequently). Turn the heat off, and test the jelly for doneness (I like using the freezer plate method).
Place jam into sterilized canning jars and screw on the lids. Process in boiling water bath for 10 minutes. Alternatively, you can just put the jelly in the fridge and eat it immediately. It should keep for a couple weeks.
NOTE: I've tested several flavors so far using some of my own tea recipes, and I've found that these are particularly good as jelly: Spiced Rose Tea (or indeed any tea that involves rose petals), White Vanilla Tea, Chamomile Apple Tea, and Rooibos Carob Tea.

Nutrition Facts : Calories 193.7, Sodium 10.1, Carbohydrate 50.1, Sugar 49.9

ANY FLAVOR TAFFY

Any Flavor Taffy image

This recipe is soft and can be made in a wide variety of flavors. I think the secret to the softness is the corn starch. I hope it works out for you.

Provided by THE SCONE

Categories Desserts Candy Recipes

Yield 100

Number Of Ingredients 7

Ingredients

2 ½ cups white sugar
3 tablespoons cornstarch
1 cup corn syrup
1 ⅓ cups water
2 tablespoons butter
½ teaspoon salt
1 (0.13 ounce) package unsweetened, fruit-flavored soft drink mix

Steps:

Butter 2 large baking sheets, and set them aside.
In a medium saucepan, stir together the sugar and cornstarch. Add corn syrup, water, butter and salt, and stir to blend. Bring to a boil over medium heat, and cook until the mixture reads 250 degrees F (120 degrees C) on a candy thermometer. Remove from heat, and immediately stir in the drink mix powder. Quickly pour out onto the prepared baking sheets, and let stand until cool enough to handle.
Grab a few helpers, and butter everyone's hands. Stretch (pull) the taffy until it lightens in color, and becomes firm. Roll into bite size pieces, and wrap in small squares of waxed paper.

Nutrition Facts : Calories 31.6 calories, Carbohydrate 7.7 g, Cholesterol 0.6 mg, Fat 0.2 g, SaturatedFat 0.1 g, Sodium 16 mg, Sugar 5.9 g

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