Thursday, December 11, 2014

Sugar Plum Spice Jelly

This is a simple recipe I created to make a sweet Christmas jelly for homemade gift giving. One of my daughters described it as "hitting every type of taste bud in your mouth". I think that's pretty accurate. It's sweet with a tinge of fruity zest. We have really enjoyed it and I hope you will too!

You will need 5 small 8oz jelly jars with lids. Wash and sanitize your jars before starting, and then boil them in your canner so they are hot before adding jelly.

While your jars are getting nice and hot in the canner, boil 3 cups of water to make your sugar plum spice base.

This is a small batch jelly. It will make you 5 jelly jars with some extra to leave out for sampling. And you will want to sample....believe me!

I have to make several batches to ensure having enough to give away and satisfy my family too!

This jelly can be made gluten and dairy free as well.


1 box of Celestial Seasonings Sugar Plum Spice Tea
3 cups water
1/2 cup unsweetened apple or cranberry juice
5 cups sugar
2 tsp. butter (can safely be omitted to make the recipe dairy free)*
1 3oz. pouch of liquid pectin


Boil 3 cups of water. When bubbling, remove from heat, add the contents of one box of Sugar Plum Spice Tea, cover and let steep for 20 minutes.

Remove and discard tea bags. Use the tea for a base, and mix in juice and sugar. Stir well.

Set up hot jars on your workspace, ready to be filled when the jelly is done boiling.

Bring mixture to a boil and allow it to boil hard for about 2-3 minutes. Add butter and liquid pectin. Stir well. Stir continuously. When it gets back to a rolling boil, again allow it to boil for about 1 minute, then remove from heat.

Working quickly, use a ladle and canning funnel to fill jars, leaving 1/2" headspace. Use a long, slender tool, such as a butter knife, to carefully stir jelly, removing air bubbles. Wipe the heads of the jars clean with a damp cloth, then seal with lids and bands. (always helps to warm your lids before sealing - you want every part of the jar to be hot)

Place the sealed jars in the hot water bath canner, and boil for 10 minutes. Remove from heat and set out to cool. Check lids for proper seal before storing.

Jelly may take up to a month to set, so make it early if you are planning on giving it away for Christmas. 

It is delicious on toast, english muffins, and quick breads.

*Butter is used to eliminate the foam that this jelly produces. If you omit the butter, take a moment to skim the foam off the top of the pot of jelly before pouring it into jars.

This recipe is the property of my blog - you are free to share - but please credit this blog post when doing so.  Thank you!!

Copyright 2012-2014 - "Be The One" -  All rights are reserved. No text, photos, or content may be reproduced without direct permission from the author.

This recipe has been shared at "Try A New Recipe Tuesday" with Lisa Boyle.

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