Raspberry & Earl Grey jam

Raspberry & Earl Grey jam

Total: 30 min. | Active: 30 min.
vegan, lactose-free, gluten-free
Nutritional value / dl: 391 kcal
, Fat: 1 g
, Carbohydrate: 87 g
, Protein: 2 g


4 dl


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Earl grey tea infusion

3 bags Earl Grey-tea
1 dl water, boiling


700 g raspberries
300 g sugar
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2 jars (each approx. 200 ml)

How it's done

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Earl grey tea infusion

Pour the water over the tea bag, allow to infuse for approx. 5 mins.


Puree the tea with the raspberries, transfer to a pan. Add the sugar, bring to the boil while stirring, reduce the heat, cook on a rolling boil for approx. 20 mins., stirring constantly. Skim off any foam. Test to see if the jam has set (see note). Ladle the jam into the clean, pre-warmed jars while still boiling hot, fill the jars to just below the rim, seal immediately. Briefly upend the screw-top jars, leave to cool on an insulating surface.

Good to know
Note: How to test if the jam has set: Spoon a small amount of the hot jam onto a plate, leave to cool. If it is no longer runny and forms a thin skin after a short while, it has achieved the right consistency. If not, continue to boil briefly and then test it again.
Tip: - To make seedless raspberry jam, pass the pureed berry mixture through a sieve. - Instead of raspberries, you can use blackberries, pieces of apricot or strawberries.

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