Hi everyone--I would like to infuse the flavor of black tea into a sweet jam I'm making later...any thoughts on the best method? My idea is to use a spice bag filled with tea leaves in the jam while it simmers, but it's not a very long-cooking one. How much tea per cup of fruit would be reasonable? Has anyone tried this?
How a supermarket that began in 1974 changed the way we eat
The Story of Patel Brothers
What Julia Child Wanted You to Know About Wine
8 Sweeping Utensils That Make Cleaning Less of a Chore
All-Time Favorite Ice Cream Recipes
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)