Macrobiotic Soy Milk Tea Jam
Macrobiotic Soy Milk Tea Jam

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, macrobiotic soy milk tea jam. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Macrobiotic Soy Milk Tea Jam is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Macrobiotic Soy Milk Tea Jam is something that I’ve loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can have macrobiotic soy milk tea jam using 4 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Macrobiotic Soy Milk Tea Jam:
  1. Get 500 ml Unsweetened Soy Milk
  2. Make ready 100 grams Beet sugar
  3. Make ready 1/2 Vanilla Beans
  4. Take 2 tbsp Tea leaf (Earl Gray)
Steps to make Macrobiotic Soy Milk Tea Jam:
  1. About the size of the pan, I used Le Creuset cookware. A 20 cm round cocotte will be the perfect size for 500 ml soy milk. A 20 cm pan will be too small if making the double amount with 1 liter of soy milk. 24 cm was the perfect size for 1 liter.
  2. Portion out the tea into strainers if not already in bags. Wet an empty jam jar with water, and heat it up for 1 minute in a 600 W microwave. Let the jar dry naturally. (This will be the sterilizing.)
  3. Put all ingredients except the tea leaves in a pan. Add the vanilla beans still inside their hull. Heat over medium heat. Continue mixing to melt the sugar.
  4. Reduce the fire to a slightly low heat when the mixture comes to a boil. Put the tea leaves in the pan, simmer for 5 minutes and then take the tea leaves out. Simmer for another 5 minutes and then take the vanilla beans out. Continue stirring and simmer for a while.
  5. Take out the vanilla beans from the hull and put the beans back into the pan.
  6. Turn up heat to medium and continue stirring with a wooden spatula. 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.
  7. If you keep the jam in a sterilized jar, it can be stored for 1 month.
  8. If you don't add any tea leaves, you'll have a soy milk jam, which is delicious as well. Give it a try! In that case, take out the hull of vanilla beans 10 minutes after the mixture comes to a boil. Of course, the flavor will definitely improve if you put the vanilla beans back into the pan.

So that’s going to wrap it up for this special food macrobiotic soy milk tea jam recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!