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!:)
Pear Vanilla Jam
I substituted water for brewed Gypsy Rooibos Vanilla Chai tea.
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)
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.