Gingerbread Spice Jelly (tasteofhome)

2 1 /2 c water
18 Celestial Seasonings Gingerbread Spice tea bags
4 1/2 c sugar
1/2 c unsweetened apple juice
2 t butter
2, 3 oz pouches liquid fruit pectin

In a large saucepan, bring water to a boil. Remove from heat; add tea bags. Cover and steep 30 min. Discard tea bags. Stir in the sugar, apple juice and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 min, stirring constantly. Remove from heat; skim off foam. Ladle hot mix into 5 hot 1/2 pint jars, leaving 1/4″ head space. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 min. Remove jars and cool. (Jelly may take up to 2 weeks to set.) Yield: 5 half pints. Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 min to the processing time for each 1,000 feet of additional altitude.

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