English Breakfast Tea Spiced Crab Apple Jelly

It’s time for tea! Tea makes for such a nice addition to many of our favourite recipes, but we especially enjoy it in jelly. The rich, full-bodied notes of English breakfast tea pair so perfectly with the crab apples. Spread this jelly on a delicious scone, and then pair it with a cup of tea for 100% tea-based deliciousness.

Prep Time
25 minutes (or overnight)
Cook Time
60 minutes
Servings
  • 16 cups (4 lbs / 1816 g) whole crab apples, cut into quarters, stems and stem bottoms removed (unpeeled) 16 cups (4 lbs / 1816 g) whole crab apples, cut into quarters, stems and stem bottoms removed (unpeeled)
  • 7 cups (1680 ml) water, or just to cover 7 cups (1680 ml) water, or just to cover
  • 12 strips (about 1 medium-sized lemon) lemon zest 12 strips (about 1 medium-sized lemon) lemon zest
  • 3 pieces 3” (7.6 cm) cinnamon sticks 3 pieces 3” (7.6 cm) cinnamon sticks
  • 2 tbsp (10 g) pink peppercorns 2 tbsp (10 g) pink peppercorns
  • 1 inch (26 g) fresh ginger root, sliced into rounds 1 inch (26 g) fresh ginger root, sliced into rounds
  • 3 English Breakfast tea bags 3 English Breakfast tea bags
  • 2½ cups (500 g) Redpath® Granulated Sugar 2½ cups (500 g) Redpath® Granulated Sugar
  • 2 tbsp (30 ml) lemon juice 2 tbsp (30 ml) lemon juice
  • 2 tbsp (30 ml) apple cider vinegar 2 tbsp (30 ml) apple cider vinegar

Instructions

Step 1

In a large pot, combine the crab apple pieces with water, lemon peels, cinnamon sticks, pink peppercorns and ginger. Bring mixture to a boil on medium-high heat, reduce heat and simmer; 20 minutes. Add in the tea bags and simmer for another 5 to 10 minutes, or until crab apples are soft.

Step 2

Pour mixture into a strainer lined with cheesecloth, and set over another large pot. Allow apples to strain, pressing down to extract as much flavour as possible. If a clearer jelly is desired, allow the mixture to drip for several hours (or overnight).

Step 3

Discard solids. Add sugar, lemon juice, and apple cider vinegar to the crab apple juice. Place pot on medium-high heat and bring to a rolling boil, stirring continuously. Place a thermometer into the jelly. Once it comes to a rolling boil, stir and boil until jelly comes to 220ºF (104ºC). Once temperature is reached, take off heat and skim any foam off with a slotted spoon.

Step 4

Fill sterilized jars with hot crab apple jelly, leaving about ¼-inch of space from the rim. Wipe rims and seal with a lid; until tight. Allow jelly to stand, undisturbed, for 12 hours at room temperature. Once opened, make sure to jelly remains in the refrigerator.

Chef's Tip

*Have ready 5 to 6 (1 cup/240 ml) sterilized jars before proceeding with recipe.

*Place a plate or lid over the pieces of apple in the pot, in order to hold the apples down, before filling with water just enough to cover the apples.

*Try different flavoured teas with this recipe - green, earl grey, hibiscus all work wonderfully!