Macrobiotic Soy Milk Tea Jam

  1. About the size of the pan, I used Le Creuset cookware.
  2. A 20 cm round cocotte will be the perfect size for 500 ml soy milk.
  3. A 20 cm pan will be too small if making the double amount with 1 liter of soy milk.
  4. 24 cm was the perfect size for 1 liter.
  5. Portion out the tea into strainers if not already in bags.
  6. Wet an empty jam jar with water, and heat it up for 1 minute in a 600 W microwave.
  7. Let the jar dry naturally.
  8. (This will be the sterilizing.)
  9. Put all ingredients except the tea leaves in a pan.
  10. Add the vanilla beans still inside their hull.
  11. Heat over medium heat.
  12. Continue mixing to melt the sugar.
  13. Reduce the fire to a slightly low heat when the mixture comes to a boil.
  14. Put the tea leaves in the pan, simmer for 5 minutes and then take the tea leaves out.
  15. Simmer for another 5 minutes and then take the vanilla beans out.
  16. Continue stirring and simmer for a while.
  17. Take out the vanilla beans from the hull and put the beans back into the pan.
  18. Turn up heat to medium and continue stirring with a wooden spatula.
  19. After 15 to 20 minutes, when the mixture is thick enough that you can see the bottom of the pan for about 1 to 2 seconds after scraping it with the spatula, it's ready.
  20. If you keep the jam in a sterilized jar, it can be stored for 1 month.
  21. If you don't add any tea leaves, you'll have a soy milk jam, which is delicious as well.
  22. Give it a try!
  23. In that case, take out the hull of vanilla beans 10 minutes after the mixture comes to a boil.
  24. Of course, the flavor will definitely improve if you put the vanilla beans back into the pan.

sugar, vanilla beans, tea leaf

Taken from cookpad.com/us/recipes/155605-macrobiotic-soy-milk-tea-jam (may not work)

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