Tea jam is an excellent way to stretch your produce dollar. We experimented with making tea jam today with some mixed reviews. The experimental part was the thickener. We used a controversial ingredient…cornstarch. I looked all over the web to see if it would work and most places said no. The trick is that you have to cook the liquid long enough for the cornstarch to bind to the liquid.
Raspberry Hibiscus Jam
9-10 tbsp. Cornstarch
2c Steeped Raspberry Hibiscus Tea
6 tsp Citric Acid
Mix cornstarch, sugar and 1/2 cup of water in a bowl and set aside. Bring water, tea and citric acid to a boil, add raspberries and cornstarch mixture. Mixture will be cloudy and you will need to cook it forevvveerrr. The good news is that you will have milestones along the way. The first milestone is when the mixture goes from cloudy to transparent, the next milestone will be a coated spoon and finally you will have a think mixture. The thing is, just like with any jam are jelly, you can’t be afraid to mess it up, because it is kind of ‘no fail’ so to speak. If it doesn’t thicken enough, you can use it as a syrup. Pour it into jars and process in a water bath for 15 minutes. Yum!