lapsang peach jam

Makes: 3 Cups Jam

Ingredients:

3 1/2 cups peaches
2 1/2 cups sugar

Pinch of salt

3 1/2 tbsp powdered pectin (3 oz or 1 packet liquid pectin)
1/2 cup water
1 packet lapsang tea

Directions for powdered pectin.

if using fresh peaches cut them into quarters. if using fozen they do not need to be thawed first and can be cooked from frozen. If you do not want any lumps in your finished jams you can puree your fruit in a blender or food processor.
Boil your 1/2 cup of water and pour into a heat safe bowl or cup. add your tea packet and let steep for at least 5 minutes then remove your tea packet.
mix your peaches, tea, and pectin together in a large pot, at least twice as tall as the fruit. This will account for foaming and bubbling.
cook this on medium heat stirring often until it comes to a rolling boil. a rolling boil means it continues to boil even after being stirred. let this boil for 1 minute.
carefully add your sugar and stir thoroughly. let this come back to a rolling bowl stirring often. once at a rolling bowl let cook for an additional minute. if you want to be more technical it will be finished when it reaches 220 degrees.
remove from the heat and let cool for at least 5 minutes before pouring into the jar or container you plan to use. Be very careful when pouring because it is sticky it can burn quite bad.
let this cool until it is room temperature then cover and place in the refridgerator.
Directions for liquid pectin:
Prepare your tea and peaches as listed above.
mix your peaches, tea, and sugar together in a large pot, at least twice as tall as the fruit. This will account for foaming and bubbling.
cook this on medium heat stirring often until it comes to a rolling boil. a rolling boil means it continues to boil even after being stirred. let this boil for 1 minute.
carefully add your liquid pectin and stir thoroughly to make sure it is evenly distributed. let this come back to a rolling bowl stirring often. once at a rolling bowl let cook for an additional minute. if you want to be more technical it will be finished when it reaches 220 degrees.
remove from the heat and let cool for at least 5 minutes before pouring into the jar or container you plan to use. Be very careful when pouring because it is sticky it can burn quite bad.
let this cool until it is room temperature then cover and place in the refridgerator.

lapsang peach jam

Ingredients:

3 1/2 cups peaches

2 1/2 cups sugar

Pinch of salt

3 1/2 tbsp powdered pectin (3 oz or 1 packet liquid pectin)

1/2 cup water

1 packet lapsang tea

Directions for powdered pectin.

if using fresh peaches cut them into quarters. if using fozen they do not need to be thawed first and can be cooked from frozen. If you do not want any lumps in your finished jams you can puree your fruit in a blender or food processor.

Boil your 1/2 cup of water and pour into a heat safe bowl or cup. add your tea packet and let steep for at least 5 minutes then remove your tea packet.

mix your peaches, tea, and pectin together in a large pot, at least twice as tall as the fruit. This will account for foaming and bubbling.

cook this on medium heat stirring often until it comes to a rolling boil. a rolling boil means it continues to boil even after being stirred. let this boil for 1 minute.

carefully add your sugar and stir thoroughly. let this come back to a rolling bowl stirring often. once at a rolling bowl let cook for an additional minute. if you want to be more technical it will be finished when it reaches 220 degrees.

remove from the heat and let cool for at least 5 minutes before pouring into the jar or container you plan to use. Be very careful when pouring because it is sticky it can burn quite bad.

let this cool until it is room temperature then cover and place in the refridgerator.

Directions for liquid pectin:

Prepare your tea and peaches as listed above.

mix your peaches, tea, and sugar together in a large pot, at least twice as tall as the fruit. This will account for foaming and bubbling.

cook this on medium heat stirring often until it comes to a rolling boil. a rolling boil means it continues to boil even after being stirred. let this boil for 1 minute.

carefully add your liquid pectin and stir thoroughly to make sure it is evenly distributed. let this come back to a rolling bowl stirring often. once at a rolling bowl let cook for an additional minute. if you want to be more technical it will be finished when it reaches 220 degrees.

remove from the heat and let cool for at least 5 minutes before pouring into the jar or container you plan to use. Be very careful when pouring because it is sticky it can burn quite bad.

let this cool until it is room temperature then cover and place in the refridgerator.