September 18, 2017
Condiments, Fruit, Blueberry,
5-Minute Prep, Canning/Preserving, Easy/Beginner Cooking, Fall/Autumn, Summer, Stove Top, Gluten-Free, Low Cholesterol, Low Fat, Vegetarian, Make it from scratch, Sugar, Gifts more
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"A sophisticated and flavorful jam that pairs the natural floral notes of blueberries with bergamot-infused Earl Grey tea. For this two-jar recipe, using a large saucepan proves crucial in ensuring that the delicate blueberries cook gently at the proper rate to simmer and release their juices. Fresh ripe-yet-firm blueberries are best, especially if used as close to the time of picking as possible. ATK found that Twinings Earl Grey Tea imparted the best flavor, as compared to other tea brands. For safety reasons, it is imperative to use bottled lemon juice, not fresh-squeezed juice, in this recipe. Makes 2 cups"
Combine 1/4 cup sugar and Sure-Jell in a bowl. Bring blueberries, tea bags, lemon juice, and lemon zest to simmer in a large saucepan over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until blueberries have softened and released their juice, about 5 minutes.
Bring mixture to boil over high heat. Whisk in Sure-Jell mixture and return to a boil. Whisk in remaining 1 1/4 cups sugar and bring to a vigorous boil. Once boiling, cook for 1 minute, whisking constantly. Remove pot from heat. Discard tea bags, gently brushing off excess jam, and skim any foam from surface of jam using a spoon.
Meanwhile, place two 1-cup jars in a large bowl and place under hot running water until heated through, 1 to 2 minutes. Shake dry.
Using a funnel and a ladle, portion hot jam into the hot jars. Let cool to room temperature, cover, and refrigerate until jam is set, 12 to 24 hours. Jam can be refrigerated for up to 2 months.
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