2 1/2 cups water
18 Gingerbread spice tea bags (several tea brands sell this seasonally)
4 1/2 cups sugar
1/2 cups unsweetened apple juice
2 t. butter
2 pouches (3 oz. each) liquid fruit pectin (like Certo brand)
In a large saucepan, bring water to a boil. Remove from heat; add tea bags. Cover and steep 30 minutes. Discard tea bags. Stir in the sugar, apple juice and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. Remove from heat; skim off foam. Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. (Jelly may take up to 2 weeks to set.) Yield: 5 half-pints.
NOTE: please be sure and process for your altitude.