When we asked Ashley with Grinning Jupiter Jammery to create jams using our SoGo line of teas, she was all in. No surprise there, Ashley’s flavor combinations are always magical. Ashley chose Green Mango Tango Tea with its brisk Sencha Green Tea with bits of mango and marigold petals. This tea added such amazing dimension to jam. The scone didn’t know what hit it.
Time: 35 min
Makes 1 pintRating
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Loading...| 1 cup pureed pineapple | |
| 2 cups Green Mango Tango Tea | |
| 1/4 cup lemon juice | |
| 7 cups sugar | |
| 2 liquid pectin packs |
| 1. | First, prepare the tea. Steep 4 Tbl Green Mango Tango Tea in 2 cups near-boiling water for 10 mins. Strain off leaves and set the tea aside. |
| 2. | In a nonreactive pot, add steeped tea, pineapple, lemon juice and sugar. Bring to a rolling boil while stirring constantly. Allow to continue boiling for 1 minute. Turn off heat and skim the foam from the top. |
| 3. | In prepared canning jars, pour hot jam into the jars leaving 1/4 inch head space. Boil in a water bath for 5 minutes. |
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