for 4 dl

Earl grey tea infusion

3 bag	Earl Grey-tea
1 dl	water, boiling

Jam

700 g	raspberry
300 g	sugar

How it's done

Earl grey tea infusion

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

Jam

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.

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