Chicken Tortilla Soup
By 49th State Brewing Company kitchen
This flavorful, hearty soup is delicious fresh or left over, and features spice and seasonings from The Spice & Tea Exchange of Anchorage.
Ingredients
- 1 Tbsp. Cinnamon Plum Herbal Tea or Cranberry Apple Tart Herbal Tea from The Spice Tea Exchange
- 3 Apples
- 1 Tbsp. lemon juice
- 1-1.75 oz. packet of pectin
- 1 cup sugar
- 4-6 half-pint canning jars
Preparation
STERILIZE and prepare your canning jars prior to beginning recipe.
SKIN, core, and dice apples.
STEEP Cinnamon Plum Herbal Tea or Cranberry Apple Tart Herbal Tea in 1 cup of boiling water per package instructions. Discard tea leaves.
PLACE diced apples and steeped tea into a large saucepan and bring to a boil. Let apples and tea simmer until apples are soft, about 10 minutes.
USE a fine sieve or potato masher to mash the apples in the saucepan until smooth, creating an apple sauce consistency.
STIR in lemon juice and pectin. Bring mixture to a full rolling boil, stirring constantly. Stir in sugar. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly, then remove from heat.
QUICKLY skim off foam with a metal spoon.
LADLE hot jam into canning jars, leaving a ¼-inch headspace. Wipe jar rims; adjust lids and screw lid and bands until tight.
LET cool and store in fridge for up to 3 months.
