Jasmine Green Tea Jelly With Ginger And Lemon - cooking recipe

Ingredients

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

Preparation

In a large saucepan, combine water and ginger. Bring to a boil over high
heat. Reduce heat and simmer, covered for 5 minutes.
Remove from the heat and add tea bags. Cover and let steep for 5 minutes.
Pour through a fine mesh sieve and discard ginger and tea bags. Measure
exactly 3 1/2 cups of the liquid (add water if there is not enough
liquid).
Pour into a large saucepan and stir in lemon juice. Stir in
pectin until dissolved. Bring to a full rolling boil over high heat,
stirring constantly.
Add sugar in a steady stream, stirring constantly. Return to a full
rolling boil, stirring constantly to dissolve sugar. Boil hard for 1 minute.
Remove from the heat and skim off foam if needed. Ladle into prepared
jars leaving a 1/4\" headspace.
Process jars in a boiling water bath for
10 minutes. Adjust time according to your altitude.
Serving suggestions: Use this jelly to glaze fruit flans or tarts.
Variations: Jasmine Green Tea Jelly: Omit the ginger.
Green Tea Jelly with Honey: Use regular green tea and replace 1/2 cup of
the sugar with liquid honey. If desired, omit the ginger.