Saturday, 10 September 2011
This is one of the best jams I’ve made in a while.
The sweet-sour flavour of the rhubarb goes so well with the aromatic bergamot in Earl Grey. The jam is a perfect balance of rhubarb flavour and the hint of Earl Grey at the end.
I am so happy with the results and long to devour it heaped upon warm scones and clouds of clotted cream. With a cup of Earl Grey, of course!
Earl Grey & Rhubarb Jam
Anna's very own recipe. Makes 2 x 250ml jars.
2 tablespoons Earl Grey tea leaves
1 cup water
15g Jamsetta (optional)
1 lime, juiced
1. Chop the rhubarb into small pieces.
2. Boil the water and pour it over the tea leaves. Leave to steep for about 15 minutes.
3. Strain the tea into a large saucepan and bring to boil.
4. Add the rhubarb and lime juice, cover and stew until the rhubarb has softened (no more than 5 minutes).
5. Add sugar and jamsetta, stirring until dissolved.
6. Bring to the boil and allow jam to bubble away for 5-10 minutes until it reaches setting point.
7. Pour into sterilised jars and seal.
Note: to check setting stage, drop a small amount of jam onto a chilled saucer for 30 seconds, run finger through the mixture and if it wrinkles or remains separated it has reached its setting poin.