Tea and jam-coated, cream-smothered scones go together like milk and cookies, you can’t have one without desperately wishing you had the other. This is a practise that was most likely engrained in you from a young age. “Scones anyone?”, your Gran would softly say and immediately, with no further questions asked, the kettle was switched on.
The boiling water hummed in the background, filtering through patches of laughter and conversation, all while tea cups were being pulled out from the cabinet, jam was being dished out, and the cream was being whipped. Ping! The water was ready, cups of tea were poured, stories were shared and your jam-coated, cream-smothered scones were devoured – not a crumb or drop of jam in sight. And if your grandparents were like mine, this was no ordinary jam out of a pre-labelled, mass-produced jar. No, this was home-made, Gran’s-famous-recipe jam that had a taste like no other.
This recipe is not only inspired by my grandmother’s famous blueberry jam, but it also encompasses the whole experience of visiting her on a Saturday afternoon for tea and scones. This Earl Grey Blueberry Jam recipe is a fusion of deliciousness and comforting memories that you will make for your children, and your children’s children just like my Gran did for me.
Earl Grey Blueberry Jam
Prep: 5 minutes
Cook: 15 minutes
Yield: 500ml Jar
1 1/2 cups sugar
1 tablespoon Jam Setter (or pectin)
3 cups Blueberries
5 Earl Grey tea bags, strings and tags removed
1 tablespoon bottled lemon juice
1/2 teaspoon grated lemon zest
Combine 1/4 cup of the sugar and jam setter in a separate bowl. Bring blueberries, tea bags, lemon juice, and lemon zest to simmer in large saucepan over a medium-high heat.
Reduce heat to medium-low and simmer, keeping an eye on the berries and stirring occasionally until blueberries start to soften and release their juices, this will normally takes about 5 minutes.
Once the mixture has been brought to a boil over the high heat, whisk in the sugar/jam setter mixture and bring to boil again as to dissolve the sugar. Continuously whisk for about 1-2 minutes, remove the jam mixture from the heat and also remove and discard the tea bags. If you find there is any foam on the surface of the jam, just skim away with a spoon and discard.
While the jam mixture is cooling, place jar under hot water until heated through, shake dry and turn upside down on a fresh piece of paper towel (be sure not to touch the inside of the jar with fingers or towel to keep it sterile).
Using a dessert spoon, portion warm jam into the warm jar. Let it cool to room temperature, place the lid on and refrigerate until the jam is set. Overnight is best. The Jam can be kept refrigerated for up to - 2 months.
I love to pair this super juicy spread with some fresh ricotta cheese on toast, its the perfect marriage of sweet and savoury.