I am always reaching for tea to cook and bake with, so when I couldn’t find rose petal jam for a recipe I thought — why not use rose scented tea?  This tea jelly recipe is one I have used many times with other teas and it’s very satisfying.   Quick and easy – give it a try for your tea table.  The result with Rose Congou (a Chinese black tea layered with scented rose petals) was elegant and fragrant.

Rose Congou Tea Jelly

2 cups water

2 Tbsp. Rose Congou Tea

2 Tbsp. fresh lemon juice

3 Tbsp. powdered fruit pectin

2-1/2 cups sugar

Bring water to a boil and add tea.  Remove from heat, cover, and let sit for 5 minutes.  Strain well through fine strainer.  I use one of my very fine mesh tea infusers.  The liquid should measure 1-3/4 cups.  Add or subtract a little water to make up any difference to get to that exact amount.

Add the tea to a deep, heavy pot and stir in the pectin and lemon juice.  Bring to a boil, stirring constantly.  Stir in the sugar and bring back to a full boil, stirring constantly for one minute.  Remove from heat and remove any foam.

If you are a canner, you know what to do from here.  Me, I put in a clean pint jar, cool and store in refrigerator.  It’s one of the reasons I like to do small batch jellies and jams.  This way I can use them up quickly and start on a new flavor!