Jasmine Tea & Ginger Jelly

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Possibly my favourite book of preserves in recent years, Kirsten Day’s In A Jam has some really gorgeous recipes for jams, marmalades and jellies. (And curds, and cordials.) This light and flavoursome jelly is delightful over summer, and makes a lovely present too.

Jasmine Tea & Ginger Jelly

This is a fresh jelly with a floral, ginger flavour, to be enjoyed on a fresh hot scone or pikelet.

Ready in 40 minutes (excl. setting time). Makes 3 x 250ml jars.


2 tsp fresh grated ginger
¼ cup lemon juice
2 cups water
500g jam-setting sugar
¼ cup jasmine green tea


Preheat the oven to 130°C.

Wash the jars and lids in hot, soapy water, and rinse. Place the jars into the oven to warm and sterilise them, at least 10 minutes. Put the lids into a small bowl, and pour boiling water over to sterilise.

Place 2 saucers into the freezer to get cold; these are used to test your jelly for setting.

Combine the ginger and water in a small saucepan, cover and bring to the boil. Reduce the heat to a simmer, and cook for 5 minutes.

Remove from the heat and stir in the jasmine tea, cover, and let stand for 5 minutes — the longer you leave it steeping, the stronger the flavour will be. Strain the liquid through a sieve, and discard the solids. Measure out 500ml liquid, and top up with water if needed.

Transfer the measured liquid into a heavy-based saucepan, and add the lemon juice. Bring to the boil, reduce the heat and add the sugar, stirring constantly to prevent the sugar catching on the bottom of the pan. Once all of the sugar has dissolved, increase the heat to a rolling boil and cook for 5 minutes, or until the setting point has been reached.

To test whether the setting point has been reached, remove the saucepan from the heat. Place a teaspoon of the jelly onto 1 of the cold saucers. Allow the jelly to cool, then push your finger through the jelly. It should start to congeal and wrinkle up — if you can push your finger through and it’s still runny, you haven’t yet reached the setting point. Alternatively, if you are using an instant-read thermometer, the temperature has reached 104°C.

If it has not set, return the saucepan to the heat, bring the mixture back up to a rolling boil, and test again in a few minutes, using the second saucer.

When ready, remove the saucepan from the heat, and ladle the jelly into the hot, sterilised jars to within ½ cm of the top rim. Screw the lids on tightly, and allow to cool.

Label and date each jar, before storing them in a cool, dark place, where they will keep for up to 1 year.



Recipe extracted from In A Jam: Jams, Marmalades, Curds, Jellies and Cordials, by Kristen Day. Bateman, RRP $29.99


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