Categories: conserves, jam, jelly, marmalade, preserves

Ingredients

• 2 1/2 cups water
• 18 individual gingerbread spice tea bags
• 4 1/2 cups sugar
• 1/2 cup unsweetened apple juice
• 2 tsp. butter
• 2 pouches (3 oz. each) liquid fruit pectin

Directions

1. In a large saucepan, bring water to a boil. Remove from heat; add tea bags. Cover and steep for 30 minutes.
2. Discard tea bags. Stir in the sugar, apple juice, and butter. Bring to a full rolling boil over high heat, stirring constantly.
3. Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4 inch headspace.
4. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. (Jelly make take up to 2 weeks to fully set.)

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