Apple Tea Jam
- 1 Apple (small, about 230 g)
- 1 dash less than 1 teaspoon Honey
- 1 tbsp Lemon juice
- 1 Tea bag
- 1 Cane sugar (30% of the weight of the apples -- about 70 g this time)
- First, sterilize the jar by boiling it.
- (Boil water in a large pot, add the jar and lid, and boil for about 5 minutes.)
- Air dry upside down on chopsticks or a rack.
- If they do not dry well, pat dry with a clean cloth or paper towel.
- Cut the apples into eighths, slice thinly to 5 mm (or the size you like), and put in a pot.
- Add sugar, honey, and lemon juice.
- Turn the heat on to high.
- When it starts simmering and moisture comes out, turn the heat to low.
- Add the teabag and stir gently.
- Stir once in a while and keep simmering over low heat.
- When the liquid decreases, take the teabag out.
- Keep simmering while stirring.
- The jam is finished when the apples are translucent and shiny!
- Be careful not to cook down too much because it will caramelize.
- Bottle the jam up to the top of the jab and screw the lid on tightly.
- Put the bottled jam upside down into a pot, and add boiling water 1/3 of the way up the jars.
- Boil for about 5 minutes to seal the jar.
- Take the jars out of the pot and cool them upside down.
- When cooled, put in the refrigerator upside down.
- If they are sealed correctly, you can keep them for up to 3 months.