• 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.