Apple and Ginger Jam with Jasmine Tea

For the apple-ginger jam with jasmine tea, boil water, let cool slightly and pour the jasmine tea with it, let steep for a few minutes.

Briefly blend the peeled and cut apples with the grated ginger and the tea in a food processor. Stir in the jelling sugar and add the lime juice. Pour into an unperforated container and steam at 100° C for 20 minutes.

At the same time, sterilize the carefully washed canning jars including lids. Then pour the finished apple-ginger jam with jasmine tea into the hot jars, close them and place them upside down on a cloth.Let cool and check if the lid is tight.

Store in a cool and dark place.

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