Lapsang Souchong Infused Jam
The smoky flavor of Lapsang Souchong mitigates the sweetness of jam, which makes it a wonderful jam to pair with sharp or strongly flavored cheeses. Also works with fig jam, apricot preserves, and pineapple/mango preserves.2 h 2
- 2 c. fruit jam or preserves, homemade or purchased.
- 2 c. boiling water
- 4 tsp. Lapsang Souchong tea leaves
Brew tea in water and steep 5 min. Strain.
Combine brewed tea and jam in a saucepan and bring to a simmer over medium heat, stirring constantly to completely dissolve the jam in the tea.
Reduce heat to low and continue cooking, stirring occasionally, until reduced by half.
Test by spooning a bit onto a saucer to see if it is thick enough when cooled; it should be "set" but not very firm. If too runny, keep cooking.
Serve as you would any jam but it is especially nice paired with sharp cheeses as an appetizer with crackers or melba toast.
This will keep for months in the refrigerator.