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Orange with Earl Grey Tea Jam
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500 gr | orange juice and pulp |
750 gr | Granny Smith Apples, quartered and not peeled |
1100 gr | sugar |
200 gr | sugar |
750 gr | water |
200 gr | water |
200 gr | water |
2 | oranges, sliced very thinly |
30 gr | earl grey tea |
1 | lemon |
cover apples with 750 gr water and simmer for thirty minutes. Apples will be soft. Strain fruit and juice through chinois. Strain juice through chinois again. Refrigerate juice overnight. Next day, measure 500 gr of juice, leaving the sediment in bowl. Squeeze the oranges. Measure 500 gr juice and save the seeds in a cheesecloth bag. Poach orange slices with 200 gr sugar and 200 gr water. Boil until slices are translucent. Add the apple juice, orange juice, 1100 gr sugar, lemon juice and orange seeds. Bring to boi, simmer for 15 minutes. Skim. Meanwhile, make an infusion with 200 gr water and the tea. Steep three minutes. Pour the infusion in the jam. Return to boil, remove seeds. Check the set.
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