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Low-Calorie Earl Grey Tea Jelly

Delicate and sweet, this almost zero-calorie tea jelly goes perfectly well with sweet and savory
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast, Side Dish, Snack
Cuisine: American, French, world
Keyword: earl grey, jelly, preserve
Servings: 2 cups

Ingredients

  • 2 1/4 cups water
  • 4 tea bags Earl Grey (alternatively, 5 tsp of loose leaf)
  • 3/4 cup Monkfruit
  • 2 tsp Pomona's pectin powder
  • 2 tsp Calcium water (calcium powder included in Pomona pectin package)
  • 1/4 cup Lemon juice
  • 2 drops Food-grade bergamot oil (optional)

Instructions

  • Prepare the calcium water by combining ½ teaspoon calcium powder (comes in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. (Extra calcium water should be stored in the refrigerator for future use. Lasts a few months)
  • Brew the Earl Grey tea (tea bags or loose leaf) in the 2 cups of water at 200F for 3-4 minutes. Strain.
  • Add the 2 cups of brewed tea, optional bergamot oil, calcium water, and lemon juice to a saucepan and mix well. On a separate bowl, combine the Monkfruit and pectin.
  • Bring brewed tea mixture to a boil and add the Monkfruit-pectin mixture stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jelly comes back up to a boil. Once the jelly returns to a full boil, immediately remove it from the heat.
  • Fill jars and let cool. Once they come to room temperature, close the lids and store in the fridge for it to set.
  • Enjoy!

Notes

The jelly can be stored in the fridge and should be enjoyed within 3 weeks (if it lasts!).
*CANNING INSTRUCTIONS: Before making the recipe, wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small saucepan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
Once the jelly is ready, fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.