earl grey & rhubarb jam

 

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.

Ingredients:
2 tablespoons Earl Grey tea leaves
1 cup water
350g rhubarb
350g sugar
15g Jamsetta (optional)
1 lime, juiced

Method:

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.