infusing tea into jam

Are you using a precess that macerates for a while first? I would include the tea as early as you can, or at least as early as you have any liquid. Once you get the jam up to a good brewing temp for black tea, the sugar/pectin starts setting up, and the tea is going to have a much harder time diffusing.

As for how much tea per fruit, that's a hard call. I've seen two tea bags used from everything from 1 to 4 pounds of fruit. I think that temperature and fluidity will be more important for getting the tea flavor than the amount of tea used.

Here's a thought (that might be too strange), have you considered including a small amount of loose tea in the jam? It would give it a little bit of a marmalade texture, and would certainly punch up the tea flavor. The leaves would essentially be candied in the fruit, so I don't think they would be too bitter.

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Raquelita added 12 months ago

I wish I were closer to the macerating fruit so I could add in the tea leaves now! I will try the maceration-step steeping and just wait a little longer to start cooking the jam tonight. Thanks!

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HalfPint added 12 months ago

I wonder if you could grind up the tea leaves and just add it to the jam, like an herb or spice.

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Be careful tea has time and tempting. If you want a strong tea flavor use more tea. If you brew it to long and to hot it will be bitter. Black tea is best at about 195 degree for 3 minutes. But it really depends on what kind of tea you use.

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