Apple Earl Grey Almond Jelly

1. 1

   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.

2. 2

   Cover with water and simmer until the apples are tender, mashing them up to extract as much juice and flavor as possible.

3. 3

   Strain the pulp through a jelly bag or cheesecloth, letting it drip for several hours or overnight.

4. 4

   Measure 4 cups of juice into the clean cooking pot.

5. 5

   Add the sugar and the rest of the tea, again, wrapped in cheesecloth.

6. 6

   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!).

7. 7

   Remove the mixture from the heat and discard the bag of tea.

8. 8

   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.)

9. 9

   Ladle the hot jelly into sterilized jars.

10. 10

    I left 1/4 inch head space and processed in a water bath canner for ten minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.