Jam with Tea

I started making jam about two years ago.  The first experiment was at my friend’s family farm house in Canada.  An amazing experience as well as intimidating considering her family cooks and cans all sorts of delicacies.  I found a pear/vanilla jam recipe in the New York Times and started my experimentation.

Today I made that same jam only I used Vanilla Chai tea in place of the water.  I also experimented with a tea/jam recipe from this months Tea magazine.  The jam is a cranberry/apple using a black tea.  I made the jam using a spicy Masala tea (a friend had brought me from Kenya.)  The jam came out delicious!  I was really happy with both considering my cooking experiments sometimes go awry!:)

jams

Pear Vanilla Jam

http://www.nytimes.com/recipes/3057/Chunky-Vanilla-Pear-Jam.html

I substituted water for brewed Gypsy Rooibos Vanilla Chai tea.

http://teamag.com/

Cranberry Apple Preserves (taken from Latest Issue of Tea Magazine)

This preserve is equally at home on the breakfast table or with your afternoon scones as it is on your Thanksgiving dinner table.  It can also be made with pears in place of apples or a combination of apples and pears. For the black tea, Darjeeling, Ceylon and Keemun are excellent choices, but any black tea should give you a very good result.  This recipe can be doubled or tripled easily, so make plenty to use and to share.

Yield: 4 cups preserves

4 cups peeled and diced apples

2 cups fresh cranberries, washed

3 cups sugar  (I also cut the sugar to 2 cups)

2 limes

3/4 cup triple strength black tea  (used a spicy masala tea)

1/2 teaspoon fresh ground pepper

1 teaspoon freshly ground ginger root

1/4 teaspoon salt

Add all ingredients except the lime and ginger to a heavy pan.  Bring to a boil over high heat and turn down to medium.  Simmer, skimming the foam after about 5 minutes.  Let simmer until the cranberries have burst and the apples or pears are tender, roughly 10 to 15 minutes.  Add lime juice, zest and grated ginger.  Simmer until thickened and remove from heat.  Let cool.  Process in a canner, or store covered in the refrigerator.

 

Enjoy!

 

 

 

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Boston Tea Party

Have you heard, there is a new museum that has cropped up in BostonBoston Tea Party Ships and Museum.  Just in time to celebrate the birth of our Country, a few days before July 4th I received an order of tea from Elmwood Inn Fine Teas.  The particular teas are a special blend created by the museum’s master blender Bruce Richardson.  The gift pack I ordered contained two teas which were created specifically to commemorate the opening of the museum.

The first called Abigail’s Blend (which is also the namesake of the tea room at the museum)- is a blend of Chinese black tea and also a bit of India and Kenya.

The second tea (which has become my iced tea addiction!)  Is a Strawberry & Apple loose tea.  It is an herbal blend and caffeine free.  It represents the colonists love of tea and in rebellion and boycott of England created their own blends out of herbs and fruit.

The museum looks to be an exciting and educational outlet to celebrate our beautiful nation.  I look forward to visiting in the fall!  If you are interested in reading more about it pick up a copy of  Tea Magazine, there is a great article featuring the museum as well as other interesting tidbits on tea and the world of tea.

Here’s to tea and independence:)