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Post by Valerie on Sept 24, 2012 20:31:24 GMT -5
I saw a recipe on a blog the other day for jelly made with steeped rose and honeysuckle petals. That got me thinking about a tea I have in my cupboard that I never drink. It's made from white tea, rose petals, and chrysanthemum petals. I went looking for a tea jelly recipe and this is what I found. Basic Tea Jelly Yield: 4 1/2 pints 1 3/4 Cups water 12 tea bags 1/4 Cup juice (flavor should complement tea) 3 Cups sugar 1 3 oz pkg liquid pectin 1 - (If not including juice and using a tea infusion as your only liquid, increase the amount of water to 2 cups.). 2 - Bring water to boil, add tea bags and steep for 30 minutes. 3 - Discard tea bags. Add sugar (and optional juice) to brewed tea and bring to a boil. 4 - Boil for 2 minute stirring. 5 - Remove from heat and add pectin, return to boil and allow to do so for 1 minute. 6 - Skim off any foam. 7 - Pour hot jelly into jars and process for 20 minutes. Read more at: www.food.com/recipe/basic-tea-jelly-147883?oc=linkbackNow I have to think about how I can use low-sugar pectin, reduce the sugar, and still make it come out good. I'll let y'all know how it goes.
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Post by Granny Smith on Sept 26, 2012 10:06:38 GMT -5
You can actually make this without the juice, although I add a couple of tablespoons of lemon juice for the acidity. You'd need to increase the water 2 cups to make up for leaving out the juice.
I like peppermint or spearmint tea jelly.
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Post by Valerie on Sept 26, 2012 13:49:52 GMT -5
Think how good it would be made of cinnamon apple spice tea! Mmm, Earl Gray Jelly!
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Post by Granny Smith on Sept 26, 2012 13:55:27 GMT -5
Or Red Zinger. Yum!
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Post by Valerie on Sept 27, 2012 15:58:42 GMT -5
My roselle are blooming now and I've picked a couple of the calyxes. There will be a ton! You wouldn't believe how huge they are! Anyway, people do make jelly of them, called Jamaica Jelly. They're the same thing that makes red zinger zing!
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Post by Granny Smith on Sept 27, 2012 16:59:11 GMT -5
Growing your own Red Zinger - Cool! Once I get things squared away here, I might try growing some, too. I should have plenty of room when I make my beds.
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Post by Valerie on Sept 27, 2012 21:30:13 GMT -5
I'm not sure if it will grow that far north but you could try it. It takes a real long season, and the shorter days trigger it to bloom. But frost will kill it. I can send you some seeds, though, to try.
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Post by Granny Smith on Sept 27, 2012 21:40:17 GMT -5
I'd love to have a few seeds! Maybe I could grow it outdoors in the summer and bring it in for the winter(?)
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Post by Valerie on Sept 28, 2012 18:56:30 GMT -5
Okay, I'll send ya some. Don't let me forget! Anybody else want some, let me know! My bushes are over 6 ft tall and at least that wide and loaded with buds and blossoms! I guess something liked our flood conditions.
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Post by Valerie on Oct 15, 2012 19:33:37 GMT -5
I made this today with the white rosebud tea. I didn't put juice, though, other than a few drips of lemon juice just in case. It came out pretty good. I like it. Becky thinks it's odd; Dave can't tell one jelly from another -- all he gets is sweet. This was weird to me, though. I started with 2 Cups of super strong tea, added 2 cups of sugar, and wound up with three half-pint jelly jars. I have a hard time believing that a whole cup of water evaporated as steam!
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Post by Granny Smith on Oct 15, 2012 19:55:48 GMT -5
I'm pretty sure that sugar dissolves into half its original volume.
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Post by Valerie on Oct 15, 2012 21:57:18 GMT -5
Still, that should have left me with 2 or 3 cups, right? Oh, I am so dumb. It was 3 cups!!! Those people were probably lying when they said they got 4 1/2 cups. I knew mine would be less because I reduced the sugar and used low-sugar pectin. Oh yeah, they used liquid pectin! That would add liquid volume too! OK, I shall stop analyzing the recipe now. Anyway, it tastes good, and you can taste and smell the roses.
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Post by Granny Smith on Oct 15, 2012 22:18:32 GMT -5
Still, that should have left me with 2 or 3 cups, right? Oh, I am so dumb. It was 3 cups!!! Those people were probably lying when they said they got 4 1/2 cups. I knew mine would be less because I reduced the sugar and used low-sugar pectin. Oh yeah, they used liquid pectin! That would add liquid volume too! OK, I shall stop analyzing the recipe now. Anyway, it tastes good, and you can taste and smell the roses. I can't comment. You sound too much like me!
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Post by Valerie on Oct 16, 2012 15:15:35 GMT -5
I'm bummed about this. Nobody likes it but me! Well, Dave and Mama can't taste or smell it, and Becky thought it was odd. They just don't know what's good!
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Post by Granny Smith on Oct 16, 2012 19:11:03 GMT -5
Don't be bummed. More for you!
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