5 Ingredients or Fewer

Lemon Earl Grey Jam

March 24, 2015
0 Ratings
  • Makes 1 jam jar
Author Notes

My obsession with the show Downton Abbey borders on ridiculous. My husband says he can see me getting visibly disappointed/distraught when I hear the cue in the musical score that I've come to learn means the episode is coming to a close. Season 5 recently ended, so I "celebrated" with homemade English style scones with cream and jam, with some hot tea of course. This is a delicious option that keeps the tea theme going. Enjoy! —Emily | Cinnamon&Citrus

What You'll Need
  • 2 lemons (organic preferred, as you will use the skin)
  • 1 1/4 cups granulated sugar
  • 1/2 tablespoon butter
  • 1 bag of Earl Grey tea
  • 2 tablespoons pectin (the gel form; if using powder use only 1 Tbs)
  1. Bring water to a boil in a small saucepan and cook one whole lemon for 10-15 seconds (this softens the skin); remove with a slotted spoon. Slice the lemon in half, reserving one half for juicing. Juice the reserved half of your quick cooked lemon and combine with juice of one additional (uncooked) lemon, to roughly equal 1/2 cup.
  2. Slice the stem end off of the other half of the cooked lemon half and discard. Cut remaining fruit into segments - include the skin. Grab and discard any large seeds. Using a small food processor, puree the segmented lemon, skin and all.
  3. Combine processed lemon, reserved lemon juice, and sugar in a small saucepan and bring to a bubble, stirring constantly. When the mixture has reached the boil, insert your bag of Earl Grey tea (I wrap the rescue string around the wooden spoon I'm stirring with to keep track of it). Cook for 5 minutes, adding the butter about halfway through, and keep stirring constantly! It smells great so you won't mind standing by. After 5 minutes, remove the tea bag, remove from the heat, and stir in the pectin.
  4. Let cool and serve, over cream scones or other baked goods, or place in sterilized canning jar to store. Enjoy!

See what other Food52ers are saying.

  • LeBec Fin
    LeBec Fin
  • Emily | Cinnamon&Citrus
    Emily | Cinnamon&Citrus

2 Reviews

LeBec F. March 25, 2015
em, i have such a THING for experimenting with tea! Tell me, in this recipe, is the tea a strong presence (that's what i would want if i made it.) I have never been a jam/jelly girl, so i am thinking of adapting yur ideas into a tart or cake or....
Any advice/thoughts on those ideas? thx so much for the inspiration!
Emily |. March 25, 2015
Hello! The tea really does show itself in this recipe, and the whole jam is not too sweet because of the inclusion of the lemon peel. I have used the jam in thumbprint cookies before (I used a cream-cheese cookie dough recipe I found in The Sweet Spot cookbook) and it worked out nicely! A good mellow dairy flavor really pairs well with this tart jam. For a savory option, I have also added a tablespoon or so to classic chicken salad - I went to London last spring and, of course, had to have a tea, and one of the tea sandwiches was chicken salad with lemon marmalade, just had to try it at home. Hope this helps and let me know what you come up with!