Blueberry Tea Jam- Being at their peak and offered at a steal, I found myself driving home with 5 pints of blueberries. On the trip home I knew I wanted to add something to enrich the jam, "Tea!" came to mind. Use your favorite tea leaves or tea bags for quite an impressive fusion.
5 pints of fresh blueberries, rinsed and stemmed
2 cups of favorite concentrated tea (steeped for 30 minutes)
1.75 ounce package powdered pectin
2 tablespoons lemon juice
Piece of lemon rind (no white pith)
6 cups sugar
Yields approximately 8 cups of jam
1. Mash the blueberries in a large saucepan. Add the tea, pectin, lemon juice and lemon rind. Mix well and bring to a rapid boil.
2. Continue to boil for approximately 35 minutes, stir occasionally being careful not to let the bottom of the pot burn. Remove the lemon rind.
3. Add the sugar and boil the mixture for a few minutes more. Test for doneness by placing a teaspoon of mixture on a small plate, place in the freezer and check consistency when cooled.
4. For proper canning instructions refer to www. nchfp.uga.edu/. We poured our hot mixture into sterilized canning jars, tightened the tops and boiled for 10 minutes, (the water level was 1 inch above the top of the jars).
5. Remove and place on a soft towel. Leave undisturbed for 24 hours. Remove rings and check that the tops are sealed, dry the rims, return the rings and seal well.
Note: We used 10 teabags for the concentrated tea. Pectin is natural.