At the Table d'Hôtes

Mas Conil's recipes

tea jam

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Tea jam

  • 2 teaspoons of tea; Earl Gray very good quality.
  • 90 cl of water
  • 1 kg sugar special for jam

  • Bring water to a boil.
  • Pour 2 teaspoons of tea into a teapot, cover with boiling water and let infuse a few minutes to get a strong but not pungent tea.
  • Put the jam sugar in a bowl, water it with tea.
  • Mix well for a few minutes, until sugar dissolves.
  • In a heavy-bottomed casserole, bring the mixture to a boil over and cook for about 7 minutes from start.
  • Remove immediately from fire.
  • Pour the jelly into the jars, previously boiled and dried.
  • Let cool completely and then close tightly.