Lord Bergamot Jam and Meadow Butter
Karl Holl, the Culinary Director of Smith Teamaker, has created a match made in heaven. The simple yet exquisite combination of whipped Meadow butter and Lord Bergamot tea-infused marionberry jam pairs well with pastries, freshly baked bread, scones, and just about anything else you can think to spread it on.
Lord Bergamot Jam
- 2 tsp loose Smith Teamaker Lord Bergamot tea or 2 tea sachets
- 1 cup water
- 2 lbs fresh marionberries
- 1.5 cups cane sugar
- 3 tsp pectin powder
- 1 lb unsalted butter softened
- 1/2 oz loose Smith Teamaker Meadow Herbal Infusion
- 1 tsp sea salt
Lord Bergamot Jam
- Steep the Lord Bergamot tea in one cup of boiling water heated to 212 degrees for 5 minutes. Strain and discard leaves
- Combine the tea concentrate with the marionberries and sugar. Let sit for 2 hours or, if you have time, overnight in your refrigerator.
- Add the berry mixture to a large pot and bring to a boil. Turn down to medium-high heat and let simmer for 1 hour.
- Add pectin powder, stir to combine, and let simmer for an additional 15 minutes. Turn off the heat.
- To check consistency, chill a small plate in the freezer, remove and add a spoonful of jam, then let rest in the refrigerator for 5 minutes. Cook more if a thicker jam is desired.
- Store in jars and refrigerate. Jam keeps for 2 to 3 weeks refrigerated.
- Add all the ingredients to the bowl of a stand mixer. With the paddle attachment, mix on low speed until well combined.
- Transfer the butter mixture to a small bowl, cover it with plastic wrap, and let rest overnight in the refrigerator.
- Let the butter come to room temperature an hour before serving. Enjoy with freshly baked bread and seasonal jam.