In the height of summer we've been known to drink a pitcher of sun tea a day. The more lemon-y the better. And with a touch of sweetness. We wanted to find a way to capture that summer feeling all year long. (It's tough to make sun tea when it's 5F in January.) So we turned sun tea into a jelly which we use on fresh scones, toast, cornbread & cakes. It doesn't quite turn January into July, but it can chase away a cloud or two.
Made by hand, in small batches, right here in Sharon Springs.
Sugar, Black Tea, Pectin, Lemon Juice, Butter ( Cream )