Raspberry English Breakfast Tea Jam
This small-batch raspberry jam is infused with English Breakfast tea. Adding tea to this recipe gives the jam more depth and complexity. The flavours from the tea also reduces the sweetness. Spread it on scones, toast, muffins, pancakes and more!
Ingredients
- 4 English Breakfast tea bags or 2 tablespoons loose leaf CTC recommended
- 1/2 cup water freshly boiled
- 2 cups raspberries 1 pint, washed and halved
- 1 cup granulated sugar
- 1 tablespoon fresh lemon juice
Instructions
- 1. Steep English Breakfast black tea in freshly boiled water for 4-5 minutes or based on the recommendations for the tea. Cover while steeping.
- 2. In a saucepan on medium-heat, combine the raspberries, sugar and steeped English Breakfast tea.
- 3. Bring mixture to a boil for about 15-20 minutes. Stir continuously and mash raspberries as they cook. The jam will thicken during this stage.
- 4. Reduce heat to a simmer and add fresh lemon juice.
- 5. Remove from heat when it reaches the desired consistency. If you need help knowing if the jam is ready use a thermometer to check the temperature. It should reach 220F. Alternatively, use the freezer test method.*
- 6. Remove from heat and add the Raspberry English Breakfast Tea Jam into a clean glass jar**. Let cool before sealing.
- 7. Store the jam in the refrigerator. Use within 1-2 weeks.
- 8. Enjoy this tea infused jam on freshly baked scones, toast, muffins and more!
Notes
This recipe yields about 7-8 ounces of jam.
*Put a spoon or plate in the freezer and then put a dollop of the jam on the plate or back of the spoon to test how it would look once it sets.
**If you prefer seedless jam, simply strain the raspberry mixture after boiling to remove as much of the seeds as possible before jarring.
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