Cup of Yum
1. Steep the Earl Grey tea bags in hot water. Set aside for 5 minutes. Discard the tea bags/strain out the tea leaves.
2. Add the sliced BC Strawberries to a bowl.
3. Pour the hot Earl Grey tea over the strawberries.
4. 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.
5. Transfer the strawberries, sugar and tea mixture to a saucepan.
6. Add in lemon juice.
7. Bring the mixture to a boil (be careful, it will splatter) and cook. stirring constantly until thickened (about 15-20 minutes).
8. 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).
9. Remove the jam from heat. Stir in culinary bergamot oil (if using).
10. Transfer the Strawberry Earl Grey jam into a clean, sterilized 8 oz glass jar.
11. Let cool before storing the jam in the fridge. Enjoy within 1 week, unless canning.

If canning/processing:

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