Strawberry Earl Grey Jam (Small Batch)
User Reviews
5
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Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
16
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Calories
33 kcal
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Course
Breakfast, Condiments
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Cuisine
American
Strawberry Earl Grey Jam (Small Batch)
Description
This jam blends ripe, sliced strawberries with hot steeped Earl Grey tea to infuse the fruit with its distinctive bergamot flavor. Granulated sugar is mixed in to draw out the juices and sweeten the mixture. Lemon juice adds brightness and helps with preservation. The combined mixture is cooked until thickened to a typical jam consistency, reaching a temperature of 220°F to ensure proper setting.
After cooking, culinary bergamot oil is stirred in to enhance the citrus aroma characteristic of Earl Grey. The jam is then transferred to sterilized jars, cooled, and stored in the refrigerator. When stored uncanned, it should be consumed within one week. If canning is preferred, additional processing ensures safe shelf storage.
This small batch recipe yields approximately one 8-ounce jar, ideal for testing the flavor combination or limited use without waste. The jam pairs well with toast, scones, or as a unique topping for desserts.
Ingredients
- 6 tea bags earl grey tea or 6 tablespoon loose leaf tea
- 125 ml water hot, boiling
- 1 lb strawberry washed and hulled, sliced (into ¼" pieces, fresh; 454g; BC brand
- 100 g granulated cane sugar
- 15 ml lemon juice
- ¼ teaspoon bergamot oil culinary
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
- This recipe yields one 8-ounce jar of jam.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 33 kcal
% Daily Value*
| Calories | 33kcal | 2% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 45mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 17mg | 19% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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