Now that Halloween is over, it seems like its a landslide right through the holidays. Although before the mad rush of December starts, & before the long cold winter sets in (blah), it’s nice to take advantage of the down time, lazy weekends & of course, the beautiful fall weather. It finally got here! We had to battle 80° degree days, tons of rain & even snow right before Halloween, then 35° degree nights for a while there… but finally we got a bit of fall-ish weather. Cooler, but actually more on the cold side. Drier. Gorgeous changing leaves finally. Nice weather for a heavy sweater & apple cider or tea around the fire pit at night. It’s no secret I like my tea. All kinds, from regular old Lipton, to fancier ones like Stash’s Earl Grey Black or Licorice Spice, to classic ones like Twining’s Irish Breakfast, to healthy ones like Yogi Egyptian Licorice to even fancier ones like, oh, say anything from Teavana. Ahh, Teavana.
Teavana teas are the best. I am in love with them. My personal favorites (for drinking) are Cacao Mint Black, Samurai Chai Mate/White Ayurvedic Chai blend and JavaVana Mate. However I haven’t found one yet that I’m not into. My mother has a ton of them that her friend Mara (hi, Mara!) sent her in a ‘Tea Lovers’ gift set, so that’s where I go when I want to try a new flavor. Or when I want to experiment. Like, for example, what I wanted to do when I got this particular book.
A few months ago, I ordered a book that I had been sorta lusting over for a while. It’s called Canning For a New Generation: Bold, Fresh Flavors for the Modern Pantry by Liana Krissoff/photographs by Rinne Allen. It arrived on a warm (okay- muggy, hot & slightly stifling), beautiful August day during which I had been out gardening, so I only briefly flipped through it at first. After cleaning up, coming inside & showering, I settled in with a can of ice cold Coke Zero & pored over every page. What a freakin’ gorgeous book! Filled with amazing recipes (not just canning but baking too!) and glorious photos. If you don’t have it, buy it. You won’t regret it.
One of the recipes in this book was a recipe for tea jelly. Just jelly made with tea. Well, tea, sugar, pectin and lemon juice. Sort of like an iced tea jelly, or a sweet tea jelly. I knew I had to make it. So I did. And the tea I used was Teavana’s Frutto Bianco Pearls white tea, which is described as:
Tropical fruits effortlessly complement hand-rolled, delicate white tea pearls. A blend of kiwi, coconut and candied tropical fruit bits tempt you to pull up a hammock and sip your cares away! Ingredients: white tea, apples, rose hips, lemongrass, citrus pieces, kiwi bits, coconut chips, lemon myrtle, candied pineapple & papaya.
I know, it sounds to die for. It is. And I thought it’d make a fantastic jelly.
The tea in the canister.
It did indeed make a beautiful looking jelly…
I have to say, I love all the recipes for tea-infused jellies & jams (as if you couldn’t tell?). It’s such an easy way to really make an average every day item stand out. It turns an ordinary preserve into something different, something that people can’t quite put their finger on. My family has a big history with tea; being Irish, my Nana Agnes’ side of the family drank tea like it was going out of style..I was raised on it, although coffee was a big part of life too, tea seemed to be the main component. It was always around.. black teas, green teas, herbal teas, sweetened with milk & sugar or just honey. When I was sick as a kid, my mom or nana would make me a big mug of tea with milk & sugar, and even now whenever I’m not feeling my best, I find that it’s a great cure. Tea is a huge part of my childhood memories. Now that I’m older, & my tastes have matured slightly, I like fancier stuff; but I always have a soft spot for a hot cup of black tea or English breakfast tea with milk & sugar.
So I made the jelly, labeled it, and put it aside. I sent a jar to Lyns (upon her request & also as payment for all the chutney’s she sent!) and promptly shoved my jars to the back of the line. Then recently, one Sunday morning, I was looking for another jam and found it! And I thought, “I need to make something special to serve this with.” So I took out a jar and I made some scones from the book, Regan’s Oat Scones, just specifically to have with this delicious jelly, for a brunch/lunch kinda thing.
Speaking of, you can use any tea you like, even herbal tea if you can’t tolerate caffeine, to make this jelly. Liana says she’s had excellent results with Oolong & Earl Grey, but I don’t see why you couldn’t use pretty much any kind of tea there is. Even pre-measured tea bags (although you’d typically need about 3 teabags to each tablespoon loose tea required). Trader Joe’s makes a white pomegranate tea that’d probably give lovely results, & my mother drinks a spicy vanilla chai by Bigelow that would also make a great jelly. Peppermint teas, citrus teas, musky teas. EXPERIMENT! Use a wintery blend for winter, a spring-y one for warmer weather… it’d be such a fun way to try new teas in a different way.
TEA JELLY (adapted from Liana Krisstoff’s book, Canning For a New Generation: Bold, Fresh Flavors for the Modern Pantry)
Makes 3 half-pint jars
- 6 tablespoons loose tea leaves
- 2 ¼ cups boiling water
- ¼ cup strained fresh lemon juice
- 3 ¼ cups sugar
- 3 cups of Green Apple Pectin stock (see recipe below) or what I did- 1 package Certo liquid pectin
- Prepare for water bath canning: Sterilize the jars and keep them hot (in water) in the canning pot, put a small plate in the freezer, and put the flat lids in a heatproof bowl.
- Put the tea leaves in a heatproof bowl and pour in the boiling water. Let steep for 5 minutes*, then pour through a sieve into a 6-to 8-quart saucepan.
- Stir the pectin/pectin stock, lemon juice and sugar into the tea. Bring to a boil over high heat and cook, stirring occasionally, until the mixture registers about 220° F on a candy thermometer or a small dab of it passes the freezer test (place some on the frozen plate and put back in the freezer for one minute, then remove; if the mixture wrinkles when you nudge it, it’s ready), about 25-30 minutes.
- Ladle boiling water from the canning pot into the bowl with the lids. Using a jar lifter, remove the jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a clean, folded dish towel. Drain the water off the jar lids.
- Ladle the hot jelly into the jars, leaving ¼ inch headspace at the top. Use a damp paper towel to wipe the rims of the jars, then put a flat lid & band on each jar, adjusting the band so it’s fingertip tight.
- Return the jars to the canning pot in a canning rack, making sure the water covers the jars by at least 1 inch. Bring to a boil, and boil for 5 minutes to process. Remove the jars to the folded towel and do not disturb for 12 hours, except to check the seal after one hour by pressing down on the center of each lid; if it can be pushed down it hasn’t sealed, and must be refrigerated immediately. After 12 hours, label sealed jars & store.
Instead of printing labels, I just tied some of the labels that come with the book (YES! Labels come with the book! SO CUTE!) on with some twine.
How cute are they? Very. How awful is my handwriting? Very.
The deliciously special item I chose to make to eat it with was a scone. Not just any scone- but one made with oats, yogurt and honey (or maple syrup, but I used honey). Add the tea-infused jelly as a topping and it’s a free train ride to dreamy-town. I love scones anyway, but these are totally different than any other scones I’ve made. And with the jelly; seriously just forget it. No words. I halved this recipe because 5 eggs was a bit ridiculous at the time, although I wish I hadn’t! You can never have too many scones… especially these beautiful scones right here.
REGAN’S OAT SCONES (from Canning For a New Generation: Bold, Fresh Flavors for the Modern Pantry)
- 3 ½ cups all-purpose flour
- 1 cup whole wheat flour
- 1 cup quick-cooking (not instant) oats, plus extra for sprinkling (if desired)
- 2 tablespoons baking powder
- 2 tablespoons sugar
- 2 teaspoons Kosher salt
- 2 cups (4 sticks) cold unsalted butter, diced
- ½ cup yogurt
- ½ cup honey or maple syrup
- 5 large eggs
- turbinado sugar (optional, for sprinkling)
- Preheat the oven to 400° F. Line two baking sheets with parchment paper.
- In a large bowl, combine the flours, oats, baking powder, sugar and salt. Using your fingertips, two knives held together, or a pastry cutter, cut in the butter until the largest pieces are the size of peas.
- In a separate bowl, whisk together the yogurt, honey or maple syrup, and 4 of the eggs. Pour the mixture into the flour mixture and stir until just incorporated; do not overmix.. The dough will be somewhat sticky.
- Turn out the dough onto a well-floured surface. Flour your hands, then pat the dough out to ¾” to 1″ inch thick. Cut into 2 ½” inch rounds and place on the prepared baking sheets. Gather up leftover dough, handling it as little as possible, and pat it out to cut more rounds. If the kitchen is warm, put the baking sheets in the fridge for 30 minutes or so to firm up, so they don’t spread too much in the oven.
- In a small bowl whisk the remaining egg together with 2 teaspoons cold water and brush the tops of the scones with it. Sprinkle with oats or turbinado sugar. Bake for 20-25 minutes, rotating and switching the pans halfway through, until deep golden brown. Remove to wire racks.
- Serve warm or at room temperature, preferably split & spread with jam or jelly.
I got about 19 scones using the above recipe halved & using my 3-inch biscuit cutter to make them. You may think that’s plenty, but not when there are a ton of grabby hands around asking for baked goods all the time! I also used oats & gold crystal sugar (instead of turbinado) on top. They were so amazing, I could barely stop eating them. Thankfully, they’re (slightly) healthier than most scones. Sweet, but not too sweet. They’d work beautifully alongside a savory jelly too, I bet. Like a pepper jelly that’s on the sweeter side?
As I mentioned above in the tea jelly recipe, the author Liana prefers to use a homemade pectin stock for her jellies & jams. I am not so particular, but I’ll include the directions for doing so here just in case you’re far more ambitious than I. I’m lazy, remember? But now is a great time to do this because of the crazy amount of apples available. It’s apple season, after all. Make some & stock up on it if you’re not a lazy bitch. Like me.
GREEN APPLE PECTIN STOCK (also from Canning For a New Generation: Bold, Fresh Flavors for the Modern Pantry)
Makes 3 cups
- 3 pounds Granny Smith apples
- Cut the apples into eighths, removing the stems, and put the apples- peels, cores, seeds & all- in a 6-to 8-quart saucepan. Add 6 cups water, cover, and bring to a boil over high heat. Boil, stirring occasionally, until the apples are completely broken down and the peels have separated from the pulp, 30-40 minutes.
- Set a very large, very fine mesh sieve (or jelly bag) over a deep bowl or pot. Pour the apples and their juice into the sieve and let drain for at least 30 minutes, stirring occasionally but not pressing down too hard on the solids; discard the solids. You should have about 5 ½ cups juice.
- Rinse the saucepan and pour in the apple juice. Bring to a boil over high heat and cook until the juice is reduced to about 3 cups (pour into a large heatproof measuring cup to check it), about 20 minutes.
- Transfer to a clean container and store in the refrigerator for up to 2 weeks, or in the freezer for several months.
Lyns had tried the jar I sent her long before I remembered mine, and she said it was amazing- I have to agree. This tea made a spectacular jelly! It also just goes to show you that you don’t have to make the pectin stock to get a delicious jelly. Of course, I’m sure it feels slightly more rewarding if you do. But lazy bitches unite- we don’t need no stinking apple stock. We have modern convenience at our fingertips.
And the scones, they are phenomenal. Together, they’d be a great pair on Thanksgiving morning for breakfast. They have a sweet/not sweet borderline flavor that makes them more biscuit-y & perfect for accompanying a hearty bacon & eggs breakfast too. Also would be excellent on a cold winter’s night, right before bed. I had mine warm, and I definitely think they’re best eaten that way. Warm yours up if you’re eating them the next day, etc, or even toast them.
Speaking of Thanksgiving, it’s almost that time! With each post, as I did for Halloween, I’m going to post a vintage or retro postcard, just because I like ’em.
Only registered users can comment.
Those scones are beautiful! I can’t wait to try them out. Thanks!
Pola they’re amazing, I think they’re close to being my favorite scone ever. Close to. Not quite but verrrry close!
Those scones look amazing!…warm and with homemade Tea jelly…you had me drooling…and seeing my name in blog lights….had me smiling…I need to try that scone recipe for sure!
Haha I was wondering if you had seen it! I had to give you credit, I never would’ve had that tea if it wasn’t for you! The scones are for sure amazing. So is the tea jelly. I have an extra jar if you’d like it.
Hey, I realize I’m super late for the party (like a year and a half, geez!), but I just saw your recipe and I’d love to try it. I’ve got a box of the Certo liquid pectin, and it contains two pouches. So I was just wondering, when you say it takes one pack, do you mean one pouch or one box/two pouches? Thanks!
Hey Katie… I meant one envelope, so half a box 🙂 Enjoy!
Thanks for letting me know! Since I have two pouches, I’m totally gonna do two batches (love my tea!)..Twinings Mandarin/Orange/Honeybush, and Vanilla Chai. I’ll let you know how they turn out 🙂 Keep up the great work, LOVE your blog!
Wow- the Mandarin/Orange/Honeybush one sounds great! I’ve only made this jelly twice, once with this tea I posted about in this post, and another with Hibiscus tea & rose petals. But both were amazing. I’m sure you’ll love them!
And thanks for reading 😀
How many jars does it make for the recipe?
Hello there! I know this is somewhat off topic but I was wondering if
you knew where I could get a captcha plugin for my comment form?
I’m using the same blog platform as yours and
I’m having problems finding one? Thanks a lot!
Hello it’s me, I am also visiting this website daily, this web page is genuinely nice and the visitors are really
sharing pleasant thoughts.
If you want to take much from this piece of writing
then you have to apply these strategies to your won webpage.
I intended to send you that very small observation just to
say thanks once again about the pretty methods
you have provided at this time. It has been really strangely generous of you to offer openly all that most of us could possibly have distributed for an e-book to generate some dough for
themselves, notably since you might well have done it if you ever
wanted. Those advice likewise worked like the good way to realize that some people have a similar fervor really like
my own to know the truth great deal more around this matter.
I know there are millions of more pleasant sessions up front for individuals that find out your blog post.
What’s up, I read your blog daily. Your story-telling style is awesome, keep it up!
I have been browsing on-line more than 3 hours these days,
but I never found any interesting article like yours.
It is pretty value sufficient for me. In my
opinion, if all site owners and bloggers made good content as you did, the
internet will be much more useful than ever before.
If you desire to take a great deal from this post then you
have to apply such methods to your won blog.
Hi there colleagues, how is the whole thing, and what
you would like to say concerning this paragraph, in my view its
genuinely awesome in favor of me.
I likewise conceive so, perfectly pent post!
As I website possessor I believe the content material here is rattling wonderful, regards for your
I couldn’t resist commenting. Perfectly written!
Hey, I think your website might be having browser compatibility issues.
When I look at your website in Ie, it looks fine but when opening in Internet Explorer,
it has some overlapping. I just wanted to give you a quick heads
up! Other then that, superb blog!
Hi to all, how is all, I think every one is getting more
from this web site, and your views are good designed for new
Hi there! I know this is kinda off topic but I was wondering which blog
platform are you using for this site? I’m getting fed up of WordPress
because I’ve had issues with hackers and I’m looking at alternatives for
another platform. I would be awesome if you could point me in the direction of a good platform.
Magnificent goods from you, man. I have take into accout your stuff
prior to and you’re just too magnificent. I actually like what you’ve received right here, really
like what you are stating and the best way through which you are
saying it. You’re making it enjoyable and you continue to take care of to stay it wise.
I can’t wait to read much more from you. This is actually a wonderful website.
I have been exploring for a little bit for any high quality articles or weblog posts in this
kind of house . Exploring in Yahoo I finally stumbled upon this website.
Reading this information So i am satisfied to convey that
I have an incredibly just right uncanny feeling I found out just what I needed.
I such a lot for sure will make certain to don’t
fail to remember this web site and give it a glance regularly.
Wow, awesome blog layout! How long have you been blogging for?
you made blogging look easy. The overall look of your web site is great,
let alone the content!
Apple now has Rhapsody as an app, which is a great start, but it is currently hampered by the inability to store locally on your iPod, and has a dismal 64kbps bit rate. If this changes, then it will somewhat negate this advantage for the Zune, but the 10 songs per month will still be a big plus in Zune Pass’ favor.
With havin so much content do you ever run into any problems
of plagorism or copyright violation? My website has a lot of unique content I’ve either authored myself
or outsourced but it seems a lot of it is popping
it up all over the internet without my agreement.
Do you know any techniques to help prevent content from being
ripped off? I’d truly appreciate it.
I like the valuable info you provide for your articles. I will bookmark your blog and test again right here frequently.
I am fairly sure I’ll be informed plenty of new stuff proper
right here! Good luck for the next!
Hello there! Do you know if they make any plugins to help with Search Engine Optimization?
I’m trying to get my blog to rank for some targeted
keywords but I’m not seeing very good success.
If you know of any please share. Appreciate it!
Genuinely no matter if someone doesn’t understand
afterward its up to other users that they will help, so here it occurs.
I don’t have canning jars, just a bunch of screw top jars that I save can I use those or do they need to be canning jars?
Definitely should be canning jars.
Comments are closed.