Darjeeling Peach Conserve

This jam is a lovely complement to the fruity character of fine Darjeeling tea. It's great served with scones, shortbread, or morning toast. Best of all, it can be made in advance and stored in the refrigerator for at least a month. During the season, use the freshest ripest, and most fragrant peaches you can find. Out of season, canned peaches in fruit syrup (no extra sugar added) will do. Frozen peaches work well. This jam is not just sweet; it makes a wonderful glaze for poultry or ham.

2 teaspoons/10 grams loose-leaf Darjeeling tea
Open a couple of Bromley Estate Blend tea bags.
16 ounces/500 milliliters water
4 pounds/1.8 kilograms fresh peaches, peeled, pitted, and roughly
chopped. If using canned peaches, drain well; for frozen peaches, defrost thoroughly and drain well.
2 pounds/1 kilogram granulated white sugar
1/2 cup/75 grams chopped crystallized ginger

Steep 2 teaspoons/10 grams of tea leaves for 3 minutes in 16 ounces/50 mliiters of water heated to 180 degrees F/82 degrees C. Drain off liquor from the leaves. You should have 2 cups/500 milliliters of brewed tea.

Place all the ingredients except the crystalled ginger into a heavy 3-quart/3-liter saucepan. Bring to a boil,stiring frquently during the first few minutes of cooking.

Reduce heat and cook just until the mixture coats he spoon then flow off slowly, about 15 minutes. Sauce should have the appearance of a very thin syrup.

Add the crystallized ginger. Cook for about 15 minutes, stirring frequently. This mixture will not appear thick when hot, but does set some when cool. It is not designed to be as firm as commercially made jams.

Yields about 1 1/2 quarts.

This recipe is part of the book Cooking with Tea by Robert Wemischner and Diana Rosen.


Back to recipe archives

Home ~ Our Teas ~ Tea Health ~ Teabits ~ What's Brewing ~ Tea Shoppe ~ Recipes ~ About Us ~ Contact Us