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.
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
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.
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.
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..
For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen!
Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety.
Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!