Apple Tea Jam



  1. 1 Apple (small, about 230 g)
  2. 1 dash less than 1 teaspoon Honey
  3. 1 tbsp Lemon juice
  4. 1 Tea bag
  5. 1 Cane sugar (30% of the weight of the apples -- about 70 g this time)


  1. First, sterilize the jar by boiling it.
  2. (Boil water in a large pot, add the jar and lid, and boil for about 5 minutes.)
  3. Air dry upside down on chopsticks or a rack.
  4. If they do not dry well, pat dry with a clean cloth or paper towel.
  5. Cut the apples into eighths, slice thinly to 5 mm (or the size you like), and put in a pot.
  6. Add sugar, honey, and lemon juice.
  7. Turn the heat on to high.
  8. When it starts simmering and moisture comes out, turn the heat to low.
  9. Add the teabag and stir gently.
  10. Stir once in a while and keep simmering over low heat.
  11. When the liquid decreases, take the teabag out.
  12. Keep simmering while stirring.
  13. The jam is finished when the apples are translucent and shiny!
  14. Be careful not to cook down too much because it will caramelize.
  15. Bottle the jam up to the top of the jab and screw the lid on tightly.
  16. Put the bottled jam upside down into a pot, and add boiling water 1/3 of the way up the jars.
  17. Boil for about 5 minutes to seal the jar.
  18. Take the jars out of the pot and cool them upside down.
  19. When cooled, put in the refrigerator upside down.
  20. If they are sealed correctly, you can keep them for up to 3 months.