This wonderful blueberry jam is infused with a subtle hint of Earl Grey tea. It’s made with frozen blueberries (which are often cheaper), although you could use fresh blueberries if you prefer.
Cooking Time 49
Portions
5
Ingredients
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kg frozen blueberries (or use fresh when in season)
kg Tate & Lyle Jam Sugar
lemon, halved and juiced (there should be 4tbsp in total)
Earl Grey teabags, snipped open
1
Step 1
Place the frozen blueberries in a large saucepan and add the Jam sugar and then add the lemon juice. Place the squeezed out lemon halves and the leaves from the teabags into the centre of a square of muslin. Tightly tie with string and add to the pan. Slowly bring to the boil, stirring occasionally until the sugar has dissolved.
2
Step 2
Cook over a medium heat to boil gently for 10 minutes, then test for setting point. To check, remove the saucepan from the heat, spoon a little onto a refrigerated plate and leave for 2 minutes – it should wrinkle softly when your finger is pushed over the surface. If this point has not been reached, return the saucepan to the heat and continue to boil for another 2-3 minutes. Test as before. (You may need to test several times, though be patient, as this testing is crucial to achieve the correct consistency).
3
Step 3
Turn off the heat and allow the jam to settle for 10 minutes. Meanwhile, sterilize 5 x 400g clean jam jars by placing them in a low oven at 150°C, fan 130°C, Gas Mark 2 for 10 minutes. Stir the jam, then pour it into the hot sterilized jars. Seal with the lids. Leave to cool, then label. Store in a cool place for up to 1 year.
4
Step 4
Cook’s tip: If you’d rather not have the flavour of Earl Grey tea, simply leave out the tea bags, or use lemon and ginger flavoured tea as an alternative.
Ingredients
1 kg frozen blueberries (or use fresh when in season)
1 kg Tate & Lyle Jam Sugar
1 lemon, halved and juiced (there should be 4tbsp in total)