Lemon Earl Grey Jam

Directions

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!