Strawberry Earl Grey Jam (Small Batch)

This small-batch recipe for Strawberry Earl Grey Jam features fresh BC Strawberries infused with the flavour of Earl Grey tea. Enjoy the spread with scones, muffins, or on a piece of toast as part of a delicious breakfast.

Disclosure: This post is sponsored by BC Strawberries. All images and opinions expressed are solely my own.

Strawberries are one of my favourite fruits -- they're sweet and aromatic, especially at this time of year. 

Recipes I love using fresh strawberries in:

Matcha Strawberry Fruit Sando

Korean Strawberry Milk (Easy No Cook)

Matcha Strawberry Shortcake

Why you'll love this recipe

It's a fantastic way to preserve those fresh, perfectly ripe summer BC Strawberries.

You won't need to use pectin to make this Strawberry Earl Grey Jam.

This small-batch jam not overly sweet, and the Earl Grey tea adds a nice dimension of flavour.

There's the option to make the jam to enjoy immediately or process the jam to store for a longer period of time.

Tools you'll need

• small/medium saucepan
• large stockpot
• sterilized canning jars
• jar tongs
• instant-read thermometer

Ingredients you'll need

• fresh BC strawberries: washed and hulled; sliced into ¼" pieces
• Earl Grey tea: you can use any Earl Grey tea you enjoy; tea bags are convenient, but you can also use loose leaf and strain out the tea
• granulated cane sugar: for this recipe, you can use regular granulated sugar or cane sugar; I have not tested it with other sweeteners such as honey, agave, or low-calorie sweeteners
• lemon juice: freshly squeezed or bottled is fine
• bergamot oil: optional; use a culinary bergamot oil to enhance the Earl Grey flavour

How to choose strawberries

Choose local, in-season strawberries (such as ones grown in BC!)

Look for bright, red berries.

Use your nose: give them a smell -- ripe berries impart a sweet scent.

Choose berries that are firm, and not mushy to the touch.

Size and shape doesn't matter. 

For this recipe, you can add a few unripe strawberries that appear slightly white at the top -- they contain natural pectin, which will actually help the jam set up.

How to make the jam

Steep the Earl Grey tea bags in hot water.

Set aside for 5 minutes.

Discard the tea bags/strain out the tea leaves.

Add the sliced BC Strawberries to a bowl.

Pour the hot Earl Grey tea over the strawberries.

Add the sugar to the strawberries and tea.

Use a spatula mix the strawberries with the tea and sugar.

Let it sit for about 10 minutes. 

Transfer the strawberries, sugar and tea mixture to a saucepan. 

Add in lemon juice.

Bring the mixture to a boil (be careful, it will splatter) and cook. stirring constantly until thickened (about 15-20 minutes). 

Check the temperature of the jam using an instant-read thermometer (while the jam is at a rolling boil). It should reach 220F (if at sea-level). 

Remove the jam from heat. Stir in culinary bergamot oil (if using). 

Transfer the Strawberry Earl Grey jam into a clean, sterilized 8 oz glass jar. 

Let cool before storing the jam in the fridge. Enjoy within 1 week, unless canning. 

If canning/processing:

Transfer the Strawberry Earl Grey jam into a clean, sterilized 8 oz glass jar, leaving ¼" headspace. 

Wipe the rim of the jar with clean paper towel.

Add a sterilized lid to the jar.

Tighten the jar with a sterilized lid ring/band. 

Bring a large pot of water to a boil (with enough water to cover the jar completely).

Use a pair of jar tongs to place the jar into the boiling water. Cover with a lid. 

Boil/process for 10 minutes. (Make sure it is boiling the entire time). 

Turn off the heat. Remove the jar with jar tongs and place onto a wooden board to cool. 

Let cool completely at room temperature before removing the jar rings/bands storing for up to 1 year. 

Tips & troubleshooting

Do not reduce the amount of sugar as it will affect the consistency of the jam. 

Sugar is a natural preservative.

If foam appears: use a spoon to skim it off.

The foam doesn't affect the jam. You can also add 1 teaspoon of butter to eliminate the foaming. 

Why is the jam not setting/gelling?

There can be many factors:

• whether there's enough sugar or acid added
• if the mixture has reached a rolling boil and a temperature of 220°F (or a temperature according to your altitude)
• whether the mixture has evaporated enough
• measuring the ingredients out incorrectly

If you don't have an instant-read thermometer:

Scoop a little jam on a teaspoon and place it into the freezer for about 1 minute.

If it gels, it's ready.

FAQs

Can I make a seedless jam?

Sure, just blend the strawberries first, and then put it through a sieve. Discard the seeds, and proceed with the recipe.

Can I double the recipe?

Yes, you can double this recipe to produce 2 x 8 oz jars.

How to sterilize canning jars/lids?

There's many ways to sterilize jars/lids. These are my two preferred methods: 

1. Wash the jars/lids with hot soapy water and rinse well
2. Place the jars/lids into a large stockpot filled with enough water to cover the jars
3. Bring to a simmer (82°C/180°F) for at least 10 minutes
4. Carefully remove jars/lids with jar tongs

Or:

1. Wash the jars/lids with hot soapy water and rinse well
2. Place wet jars/lids upright on a baking tray in a pre-heated oven (350°F/180°C) for 15 minutes
3. Carefully remove jars with oven mitts

Don't touch the insides of the jars/lids with your hands after sterilizing as this will contaminate them. 

Other recipes you may like

Be sure to check out these recipes:

Layered Strawberry Matcha Latte

Korean Strawberry Milk (Easy No Cook)

Simple Strawberry Sauce (No Cook)

Raspberry Earl Grey Cream Puffs

Matcha Strawberry Fruit Sando

Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

Print Recipe

5 from 5 votes

Strawberry Earl Grey Jam (Small Batch)

This small-batch recipe for Strawberry Earl Grey Jam features fresh BC Strawberries infused with the flavour of Earl Grey tea. Enjoy the spread with scones, muffins, or on a piece of toast as part of a delicious breakfast.

Prep Time30 minutes mins

Cook Time20 minutes mins

Total Time50 minutes mins

Course: Breakfast, Condiment

Cuisine: American

Servings: 16

Calories: 33kcal

Author: Michelle

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

• 6 tea bags Earl Grey tea or 6 tablespoon loose leaf tea
• 125 ml hot boiling water
• 1 lb (454g) fresh BC Strawberries washed and hulled, sliced (into ¼" pieces)
• 100 g granulated cane sugar
• 15 ml lemon juice
• ¼ teaspoon culinary bergamot oil

US Customary | Metric

Instructions

• Steep the Earl Grey tea bags in hot water. Set aside for 5 minutes. Discard the tea bags/strain out the tea leaves.
• Add the sliced BC Strawberries to a bowl.
• Pour the hot Earl Grey tea over the strawberries.
• Add the sugar to the strawberries and tea. Use a spatula mix the strawberries with the tea and sugar. Let it sit for about 10 minutes.
• Transfer the strawberries, sugar and tea mixture to a saucepan.
• Add in lemon juice.
• Bring the mixture to a boil (be careful, it will splatter) and cook. stirring constantly until thickened (about 15-20 minutes).
• Check the temperature of the jam using an instant-read thermometer (while the jam is at a rolling boil). It should reach 220F (if at sea-level).
• Remove the jam from heat. Stir in culinary bergamot oil (if using).
• Transfer the Strawberry Earl Grey jam into a clean, sterilized 8 oz glass jar.
• Let cool before storing the jam in the fridge. Enjoy within 1 week, unless canning.

If canning/processing:

• Transfer the Strawberry Earl Grey jam into a clean, sterilized 8 oz glass jar, leaving ¼" headspace.
• Wipe the rim of the jar with clean paper towel.
• Add a sterilized lid to the jar.
• Tighten the jar with a sterilized lid ring/band.
• Bring a large pot of water to a boil (with enough water to cover the jar completely).
• Use a pair of jar tongs to place the jar into the boiling water. Cover with a lid.
• Boil/process for 10 minutes. (Make sure it is boiling the entire time).
• Turn off the heat. Remove the jar with jar tongs and place onto a wooden board to cool.
• Let cool completely at room temperature before storing for up to 1 year.

Notes

Yield: 1 x 8oz jar

Nutrition

Calories: 33kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 45mg | Fiber: 1g | Sugar: 8g | Vitamin A: 3IU | Vitamin C: 17mg | Calcium: 5mg | Iron: 1mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

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