Confiture Au Thé Madame Gris (Lady Grey Tea Jam)

• 500ml milk
• 180g sugar
• 2 vanilla pods, split and seeds scraped out
• 4 Lady Grey teabags

1. In a heavy sided, deep pot (I used a 'small' one - about 15cm deep and 15 cm wide) - combine the milk, sugar and split vanilla pod. Bring to the boil, add the four tea bags and turn down to simmer, on low heat.
2. Simmer and stir using a wooden spoon, making sure the spoon scrapes the the bottom of the pan to move bits and prevent it from burning. Stir every 10 minutes. Sometimes it will foam and froth, skim - stir it in and continue (I agree this can be tedious but the results are worth enduring tedium for, in my humble opinion - in any case, gather your friends around the cooking pot and take turns stirring while you chat!)
3. After 45 minutes, when the mixture is a golden caramel colour and the flavour of tea shines through, remove and discard the tea bags. The mixture would have reduced in volume to about a quarter.
4. Keep stirring till you get a loose honey consistency. It will thicken to a paste, like Nutella or peanut butter once it cools down.
5. Store in clean, sterilized jars and allow to cool. Once cool, refrigerate and allow the jam 'rest' - 2-3 days before eating.rnrnIf it is too stiff when you're ready to devour it, warm it gently on the stove top, or in the microwave.rnSlather on bread, spread on bread dough to make tea jam sticky rolls, with pecans or eat by the spoonful.

milk, sugar, vanilla pods, teabags

Taken from food52.com/recipes/20887-confiture-au-the-madame-gris-lady-grey-tea-jam (may not work)