Methods and Directions

1. Steep the tea bags/leaves in hot water. Set aside for 5 minutes. Discard the tea bags/strain out the tea leaves.
   
   
2. Add the sliced Strawberries to a bowl.
   
   
3. Pour the hot tea over the strawberries.
   
   
4. Add the sugar to the strawberries and tea. Use a spatula mix the strawberries with the tea and sugar.
   
   
5. Let it sit for about 10 minutes.
   
   
6. Transfer the strawberries, sugar and tea mixture to a saucepan.
   
   
7. Add in lemon juice and zest - Bring the mixture to a boil (be careful, it will splatter) and cook. stirring constantly until thickened (about 15-20 minutes).
   
   
8. Check the temperature of the jam using an instant-read thermometer (while the jam is at a rolling boil). It should reach 104C (if at sea-level).
   
   
9. Remove the jam from heat. Stir in Rose Essence.
   
   
10. Transfer the Rose & French Vanilla tea-infused Strawberry jam into 2 clean, sterilized 250ml glass jars (or a 500ml jar).
    
    
11. Let cool before storing the jam in the fridge. Enjoy within 1 week, unless bottling.

Order the Dilmah tea used in this recipe - t-Series Rose with French Vanilla - 100G LEAF TEA