Apple Earl Grey Almond Jelly Recipes

APPLE EARL GREY ALMOND JELLY

Steps:

• Wash the apples and cut them into chunks (no need to peel or core them), then put them in your heavy-bottomed, nonreactive pot along with half of the tea, wrapped in cheesecloth.
• Cover with water and simmer until the apples are tender, mashing them up to extract as much juice and flavor as possible.
• Strain the pulp through a jelly bag or cheesecloth, letting it drip for several hours or overnight.
• Measure 4 cups of juice into the clean cooking pot.
• Add the sugar and the rest of the tea, again, wrapped in cheesecloth.
• Simmer until the sugar dissolves and then bring the liquid to a boil and cook until the setting point is reached. (It sounds so easy!).
• Remove the mixture from the heat and discard the bag of tea.
• Skim any foam and allow the jelly to stand for a few minutes before stirring in the almonds and almond extract. (I found that if you don't let it sit -- and if you don't have a proper set -- the almonds will sit right on top of the jelly rather than sinking into the mix and looking all pretty.)
• Ladle the hot jelly into sterilized jars.
• I left 1/4 inch head space and processed in a water bath canner for ten minutes.

EARL GREY TEA JELLY

Steps:

• 1. Steep 12 Earl Grey tea bags in boiling water for 30 minutes. Discard tea bags, measure water again, adding water to tea to make 2 cups.
• 2. In jelly pot, bring tea, lemon juice, and pectin to a hard boil.
• 3. Add sugar all at once, stir to completely dissolve.
• 4. Bring to a hard boil once again, and boil for a full minute. Pour mixture into 4 prepared 1/2 pint jars, and process in hot water bath for 5 minutes. Let cool completely on countertop before moving. Makes approx. 4 (1/2 pint) jars.