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1.2.8 Tea Jelly




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This article is from the Food Preserving FAQ, by Eric Decker ericnospam@getcomputing.com with numerous contributions by others.

1.2.8 Tea Jelly

from Michael Teifel : I made a half litre Earl Grey tea 4 times
stronger than normal. And I simply added 500 grams of a commercially
available sugar/pectin mixture and followed the instructions for
making jelly out of juices. It tastes real good, nearly the same taste
of the jelly from the mail order tea shop I tasted before. The next
time I will reduce the amount of sugar so that the tea flavour will be
stronger. for a second batch: I made 250 ml of green gunpowder tea
with mint flavour (4 times stronger, it means 4 times more tea, not 4
times longer brewing). Then I added 150 grams of a 1:2 mixture of the
sugar/pectin box (1:2 means that you have more pectin and less sugar
in the mixture, so the jelly results in more fruity flavour) and added
a few pine nuts. (This tea is my favourite, in Tunisia it is very
common drink: chinese green tea with mint and pine nuts.) Then I
followed the instructions, and it gave a very good tea jelly with a
fresh flavour of mint!

Add 1 TB of lemon juice for each liter.

 

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