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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.
Course Breakfast, Condiment
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 16
Calories 33kcal
Author Michelle | Sift & Simmer

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

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