5 Ingredients or Fewer

Thai Tea Jam

February 18, 2013
3 Ratings
  • Prep time 5 minutes
  • Cook time 1 hour 15 minutes
  • Makes over 1/2 a cup
Author Notes

Tea with bread and jam just got interesting. I've made this with different types of tea. —Kitchen Butterfly

What You'll Need
  • 500ml whole milk
  • 180g sugar
  • 2 vanilla pods, split and seeds scraped out
  • 4 Thai teabags or 2 heaped tablespoons Thai tea mix
  1. In a heavy sided, deep pot (I used a 'small' one - about 15cm deep and 15 cm wide) - combine the milk, sugar and split vanilla pod. Bring to the boil, add the four tea bags and turn down to simmer, on low heat.
  2. Simmer and stir using a wooden spoon, making sure the spoon scrapes the bottom of the pan to move bits and prevent it from burning. Stir every 10 minutes. Sometimes it will foam and froth, skim - stir it in and continue
  3. After 45 minutes, when the mixture has taken on some colour colour and the flavour of tea shines through, strain, remove and discard the tea bags/ tea leaves. The mixture would have reduced in volume to about a quarter.
  4. Return to the pot , on simmer and keep stirring till you get a loose honey consistency. It will thicken to a paste, like Nutella or peanut butter once it cools down.
  5. Store in clean, sterilized jars and allow to cool. Once cool, refrigerate and allow the jam 'rest' - 2-3 days before eating. If it is too stiff when you're ready to devour it, warm it gently on the stove top, or in the microwave..

See what other Food52ers are saying.

  • Beautiful, Memorable Food
    Beautiful, Memorable Food
  • aargersi
  • Kitchen Butterfly
    Kitchen Butterfly
  • Madhuja
I love food and I'm interested in making space for little-heard voices, as well as celebrating Nigerian cuisine in its entirety.

9 Reviews

Beautiful, M. March 8, 2013
Hi KB-- You've convinced me of the more refined pleasures of Lady Grey. Lady Grey's citrusy flavor is the perfect complement for this tea-milk jam. The use of two whole vanilla bean pods adds a fragrant complexity. I love that it's a very simple recipe (once you commit yourself to just under an hour of stirring, stirring, stirring!) I didn't mind the stirring, though-- each stir is a mini-aromatherapy session. I enjoyed this wonderful confection on a baguette (and from the spoon), and am imagining it as a filling for alfajores. Lovely!
Madhuja February 22, 2013
I was hoping to have some sort of a tea jam for my teableskiver filling, but I had no clue how to go about it! This is absolutely the perfect solution! :)
Kitchen B. February 25, 2013
Great stuff. Those teableskivers look so good!
Beautiful, M. February 22, 2013
What kind of milk do you use-- whole, 2%, 1%? I would imagine not skim.
Kitchen B. February 22, 2013
I used whole milk. Sigh - just when I think I'm acing recipe writing, I see humbling 'ways to improve' :-)!
Beautiful, M. February 22, 2013
Hi, KB-- Ok, this recipe has inspired me to give Lady Grey another try, to see if she can win me over and take the place of my beloved Earl Grey. Looks lovely.
Kitchen B. February 22, 2013
I love the Earl but his lady is dignified, and full of zest. I loveeeeeee her more. One last try?
aargersi February 20, 2013
I am afraid I would just eat it with a spoon until gone
Kitchen B. February 21, 2013
Hmm,....did you know that fingers served as spoons in the past. In the very recent past! :-)

I'm so thrilled that this contest has led me on a voyage of discovery for I LOVEEEEEEEEEEEEE my Lady Grey, and spreading it on bread is totally awesome! Thank you Food52