Make your own TEA JELLY!
Tea Jellies are a delicious, economical home-made treat that also make a great gift& are fast& easy to make – in just 20 minutes, you can have a selection of yummy jellies ready to go!
A tea jelly is basically like jam, but is infused with the flavour of tea instead of fruit. They make a delicious spread on scones or bread. Also serve them with cheese or meats,& add them to yogurt& desserts, or use them to sweeten tea, instead of honey or sugar.
The technique for making jelly is believed to have originated in the Middle East during the Middle Ages,& they eventually became a household staple in France& England. Popular with kids& grown-ups, everyone will love them!
We love seeing what you're making! Share & tag your Silk Road recipes with the hashtag #SilkRoadCommuniTEA - you’ll find us onFACEBOOK,INSTAGRAM,TWITTER&PINTEREST.
Getinspired with more tips, techniques & recipes - watch & learn directly from Tea Master Daniela Cubelic in this captivatingVIDEO SERIES.
Learn how to makechai tea soup,tea hot chocolates,mulled cider teas,tea infused oatmeal,ice cream tea floats,tea lemonades,iced teas& more. You’ll also discover fascinating facts & info about thehealth benefits of tea,tea history&secrets for tea brewing.
Ingredients:
5 tbsp Silk Road Tea*
1 3/4 cup boiling water
1/4 cup lemon juice
3 cups sugar
1 envelope liquid pectin (Certo).
Steep tea in the boiling water for 10 minutes then strain. In a pot, combine tea, lemon juice & sugar, then bring to rolling boil. Boil hard one minute. Remove from heat. Stir in pectin. Working quickly, fill jars. The jelly will set up quite rapidly.
Thanks to Chef Barb Gunn from The Teahouse at Abkhazi Garden for this fabulous recipe!
*The following teas make fabulous jellies: Philosopher’s Brew, Sour Cherry, London Fog, Imperial Earl Grey, Express Chai, Sublime. Please note our ultra-fresh, premium teas are very flavourful so you need less per serving than with other brands, so you may require more tea leaves if you are not using our teas in these recipes.
