Blueberry Earl Grey Tea Jam

Looking for an easy jam that requires no canning, no pectin, and stands out from the crowd? This easy small-batch Blueberry Earl Grey Tea Jam is infused with, you guessed it- Earl Grey Tea, for a slight floral twist. It's a perfectly sweet, fruity, and sophisticated jam that pairs amazingly well with your favorite breakfast treats.

When it comes to blueberries we can't get enough. Since blueberries are high in pectin (a naturally occurring starch in ripe fruits) they can easily be made into jam without the hassle of traditional jam-setting ingredients and fussy canning supplies.

This jam is similar to our strawberry rhubarb jam since it calls for gently simmering fruit, sugar, and lemon until set. The addition of Earl Grey tea adds a lovely floral note while enhancing the natural flavor of the blueberries.

So what's the catch?

No catch! Refrigerator jam, like this blueberry one, is jam that doesn't require canning or preservation. It is ideal for those who wish to make a quick batch of jam or are scared to try their hand at canning. Refrigerator jam, when stored correctly, can last up to a month in the fridge.

Ingredient notes

The stars of the show here are blueberries and Earl Grey tea. See below for some helpful notes.

• Blueberries Fresh is best. The riper the fruit, the more pectin. If you are blueberry picking, then this jam is calling your name!
• Earl Grey tea Use your favorite brand of Earl Grey tea. Tea bags are ideal since they are self-contained sachets ready to infuse your jam. The tea bags will be discarded after they have been infused into the jam.
• Sugar White granulated sugar for sweetening.
• Lemon juice Freshly squeezed lemon juice enhances the taste of the blueberries and helps the jam set.
• Vanilla Pure vanilla extract or vanilla bean paste.

See recipe card for quantities.

How to make blueberry tea jam

Since blueberries vary in ripeness, water content, and pectin, the total time to set will vary. Keep this in mind when making the jam. You'll want to start testing it at around the 15-minute mark. When the jam is ready, it will not look like jam quite yet! It will continue to set as it cools. Use the visual below or try the plate test to make sure your jam is set.

Choose a non-reactive pot such as stainless steel, ceramic, glass, or any metal cookware with an enamel coating. Reactive pans such as aluminum will interact with the jam.

Step 1. In a medium pot, combine all the ingredients, (except the tea bags). Smash the blueberries a little to have them mix with the sugar.

Step 2. Add the tea bags and stir. Cover and bring to a boil. Once boiling, remove the cover, reduce the heat to medium-low, and simmer for 15 minutes.

Step 3. After 15 minutes, discard the tea bags. At this point, you can begin by checking the jam for thickening. If it's still watery, continue to cook for another 5-10 minutes, stirring and checking every 3-5 minutes.

Step 4. Test the jam by moving a spatula down the center. If it doesn't immediately fall back on itself, it's ready! You can also try the plate test (below).

*These are abbreviated instructions. The full list of directions can be found in the recipe card below.

Plate test

Place a few small plates in the freezer at the beginning of cooking. When you think the jam is beginning to thicken, take 1 plate out, place a dollop of jam on the frozen plate, then tilt it. If the jam runs quickly, it's not quite ready (it should run slowly). You can also move your finger through the jam. If the jam is set, it will leave an indent where your finger is.

Swaps

We think this jam is pretty special the way it is. However you can mix it up to your taste.

• Blackberries This would work equally well with blackberries.
• Tea varieties If you don't like Earl Grey tea, feel free to experiment with other herbal teas. Lavender, orange tea, or even chai would be good. You can also omit the tea altogether and make a blueberry jam.
• Sugar You can adjust the sweetness to your liking. Increase or decrease the amount of sugar as needed. This will depend on the sweetness of your fruit.

Expert tip

check your jam's readiness when it begins to thicken. Remember, your jam will continue to thicken as it cools, and it will not set as hard as most commercial jams. An overcooked jam will look leathery and dry.

Serving the jam

There's no wrong way to serve this blueberry jam. It feels like a special occasion jam because of the tea, but let's face it, life is a special occasion. So spread it on plain toast or an English muffin, or slather it on anything from pancakes to scones. It also makes the best edible gift for holidays or hosting.

Keeping leftovers

This jam was made for storage! It's refrigerator jam after all. After the jam has cooled, cover and store it in the refrigerator for up to 3-4 weeks (if it lasts that long).

Kitchen questions

What does blueberry Earl Grey tea jam taste like?

Because Earl Grey is a type of black tea infused with oil from the rind of the bergamot orange, the jam has a subtle, floral, citrusy taste. It's still sweet like a typical fruit jam, and still tastes like fresh blueberries (but with a little something extra).

Want more blueberry recipes?

These recipes are loaded with juicy blueberries!

Ingredients

Makes 1 cup

• 3 cups fresh blueberries (washed and picked over for stems)
• ½ cup white granulated sugar
• 1 tsp fresh lemon juice
• 1 tbsp water
• 4 earl grey tea bags (strings removed)
• ¼ tsp vanilla bean paste or vanilla extract

Equipment

• medium saucepan

Method

1. In a medium pot, place the blueberries, sugar, lemon juice, vanilla, and water. Smash lightly with a fork to break up some of the blueberries. (If using the plate test, put a few small plates in the freezer).

2. Add the tea bags to the blueberry mixture and stir. Cover and bring to a low boil. Boil for 2-3 minutes covered, then remove the cover and reduce the heat to medium-low, stirring occasionally.

3. After 15 minutes, remove the tea bags (use tongs) and discard them. Stir and check for consistency. If it's still very liquid, continue to cook another 5-10 minutes. Once the jam just starts to thicken, test it by removing a plate from the freezer. Place a small amount of jam on the plate. Tilt the plate. If it runs quickly, continue to cook for another 5 minutes. Test jam every 3-5 minutes for consistency (see post).

4. When the jam is done, remove from the heat, and stir in the vanilla. Let the jam cool, then place it in a glass container or jar and store it in the refrigerator for up to 1 month.

Kitchen notes

• Check your jam's readiness when it begins to thicken. Remember, your jam will continue to thicken as it cools, and it will not set as hard as most commercial jams. An overcooked jam will look leathery and dry.
• Examples of non-reactive pots are stainless steel and ceramic. Avoid aluminum pots.
• This jam will last for about a month when stored in the fridge.