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.
- 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)
- Place the frozen blueberries in a large saucepan and add the jam sugar followed by the lemon juice.
- 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.
- Slowly bring to the boil, stirring occasionally until the sugar has dissolved.
- Cook over a medium heat to boil gently for 10 minutes, remove muslin and then test for setting point.
- 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.
- 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.
- Turn off the heat and allow the jam to settle for 10 minutes.
- Meanwhile, sterilize 5 x 400g clean jam jars by placing them in a low oven at 150°C, fan 130°C.
- Stir the jam, then pour it into the hot sterilized jars. Seal with the lids.
- Leave to cool, then label. Store in a cool place for up to 1 year.