Blueberry & Earl Grey Jam

Earl Grey's unique taste, with its subtle citrus-orange of bergamot, is perfect for creating a delicious blueberry jam. It's not just for toast either - try it in marinades, smoothies, or as a topping for cheesecake. Keep Earl Grey on hand for a smooth and sophisticated tea, perfect for any occasion. Get creative and jam it with blueberries and Madura Earl Grey.

Ingredients

• 1 kg Jam Sugar
• 4 Madura Earl Grey Tea Bags
• 1 kg frozen blueberries (or use fresh when in season)
• 1 lemon, halved and juiced (there should be 4 tbsp in total)

Method

1. Place the frozen blueberries in a large saucepan and add the jam sugar followed by the lemon juice.
2. Place the squeezed out lemon halves and the leaves from the teabags into the centre of a square of muslin. Tightly tie with string and add to the pan.
3. Slowly bring to the boil, stirring occasionally until the sugar has dissolved.
4. Cook over a medium heat to boil gently for 10 minutes, remove muslin and then test for setting point.
5. To check, remove the saucepan from the heat, spoon a little onto a refrigerated plate and leave for 2 minutes – it should wrinkle softly when your finger is pushed over the surface.
6. If this point has not been reached, return the saucepan to the heat and continue to boil for another 2-3 minutes. Continue testing - this is crucial to achieve the correct consistency.
7. Turn off the heat and allow the jam to settle for 10 minutes.
8. Meanwhile, sterilize 5 x 400g clean jam jars by placing them in a low oven at 150°C, fan 130°C.
9. Stir the jam, then pour it into the hot sterilized jars. Seal with the lids.
10. Leave to cool, then label. Store in a cool place for up to 1 year.