Prep
20 minBake
30 minsServes
5 x 400gDifficulty
Medium About
This wonderful blueberry jam is infused with a subtle hint of Earl Grey tea. It’s made with frozen blueberries (which are often cheaper), although you could use fresh blueberries if you prefer.
Watch video instructions or scroll for step-by-step
Place the frozen blueberries in a large saucepan and add the Jam sugar and then add 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.
TOP TIP
If you’d rather not have the flavour of Earl Grey tea, simply leave out the tea bags, or use lemon and ginger flavoured tea as an alternative
Cook over a medium heat to boil gently for 10 minutes, 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. Test as before. (You may need to test several times, though be patient, as this testing 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, Gas Mark 2 for 10 minutes. 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.
Ingredients – 4 items
1
Jam Sugar
Earl Grey Teabags
Blueberries
Frozen (or fresh when in season)
Lemon
Halved and juiced (there should be 4tbsp in total)
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Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldn’t be chilled.
Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
Roll out your dough mix until even – about half an inch thick and cut with your biscuit cutter.
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Whilst they cool make your icing and then drizzle generously once the biscuits are completely cold.
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