Blueberry-Raspberry For Tea’s Sake Jam

July 20, 2016 1 Comments

Single jar jams are my new JAM! Sorry, but I just had to let that out. I don’t have the room in my kitchen to spend an afternoon canning jams and jellies, nor do I have the space to store them. That doesn’t stop me from making jam. This recipe is perfect in so many ways. For one, it doesn’t take up a lot of space. I make what I need and with it’s high sugar content, it lasts just long enough for two people. Secondly, I don’t have to feel threatened by expensive costs of berries. Frozen berries work just fine and are budget friendly so that if I need jam in the winter, I don’t have to feel as though I’m forking an arm to make jars of jam; two cups of berries is all I need. The day I made this jar of jam, I also made this galette.


I brewed the For Tea’s Sake tea for the peaches and when I finished macerating the peaches I didn’t want to waste the juice. All the flavor at the bottom of the bowl was gold. So I grabbed a bag of frozen berries, added some sugar, corn starch, and a pinch of salt so I could make jam. I must say this was a concoction of berries and peach flavors but my little experiment worked.

The tea’s presence is subtle but definitely there. I used For Tea’s Sake Just Peachy which is a black tea so the strong warmth that comes with black tea is felt at the end of a bite. It rounds all the flavors together of the tart and sweet mixed berries.



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Blueberry-Raspberry For Tea's Sake Jam
I make 1 jar recipes like this to avoid having to can jars in my small kitchen. If you decide to can this recipe, follow whatever canning method you are comfortable with after the jam is cooked.
Cook Time 20 minutes
Cook Time 20 minutes
  1. Brew tea by bringing water to a simmer then adding tea leaves. Steep for 3-7 minutes.
  2. Strain the tea and place liquid back into a shallow pot.
  3. Add both berries, both sugars, corn starch and salt.
  4. Stir everything together and bring to a simmer.
  5. As the mixture is simmering, place a candy thermometer in the pot.
  6. Cook while stirring until the jam reaches 190F. Allow mixture to cool for 5 minutes in the pot before placing in a jar, or follow any canning method you are comfortable with starting after the jam reaches 190F.
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North Carolina born, Vancouver living, cooking, and baking fanatic that is bringing my kitchen to the internet.