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homemade-tea-infused-jam
Homemade Tea Infused Jam
A simple and tasty recipe, making jams and compotes are some of our favorite ways to enjoy teas! Try this recipe with any of our herbal teas and enjoy the sweet taste of tea-infused jam on toast, bagels, biscuits and more!
A simple and tasty recipe, making jams and compotes are some of our favorite ways to enjoy teas! Try this recipe with any of our herbal teas and enjoy the sweet taste of tea-infused jam on toast, bagels, biscuits and more!
From The Spice & Tea Exchange
1 Tbsp. Cinnamon Plum Herbal Tea or Cranberry Apple Tart Herbal Tea
From the Grocer
3 Apples
1 Tbsp. lemon juice
1-1.75 oz. packet of pectin
1 cup sugar
4-6 half-pint canning jars
Prep Time
15 minutes
Total Time
26 minutes
Cook Time
11 minutes
Yield
4-6 half-pints
STERILIZE and prepare your canning jars prior to beginning recipe.
SKIN apples, remove cores and dice.
STEEP Cinnamon Plum Herbal Tea or Cranberry Apple Tart Herbal Tea in 1 cup of boiling water per package instructions. Discard tea leaves.
PLACE diced apples and steeped tea into a large saucepan and bring to a boil. Let apples and tea simmer until apples are soft, about 10 minutes.
USE a fine sieve or potato masher to mash the apples in the saucepan until smooth, creating an apple sauce consistency.
STIR in lemon juice and pectin. Bring mixture to a full rolling boil, stirring constantly. Stir in sugar. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly, then remove from heat.
QUICKLY skim off foam with a metal spoon.
LADLE hot jam into canning jars, leaving a ¼-inch headspace. Wipe jar rims; adjust lids and screw lid and bands until tight.
LET cool and store in fridge for up to 3 months.
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