Macrobiotic Soy Milk Tea Jam

1. 1

   About the size of the pan, I used Le Creuset cookware.

2. 2

   A 20 cm round cocotte will be the perfect size for 500 ml soy milk.

3. 3

   A 20 cm pan will be too small if making the double amount with 1 liter of soy milk.

4. 4

   24 cm was the perfect size for 1 liter.

5. 5

   Portion out the tea into strainers if not already in bags.

6. 6

   Wet an empty jam jar with water, and heat it up for 1 minute in a 600 W microwave.

7. 7

   Let the jar dry naturally.

8. 8

   (This will be the sterilizing.)

9. 9

   Put all ingredients except the tea leaves in a pan.

10. 10

    Add the vanilla beans still inside their hull.

11. 11

    Heat over medium heat.

12. 12

    Continue mixing to melt the sugar.

13. 13

    Reduce the fire to a slightly low heat when the mixture comes to a boil.

14. 14

    Put the tea leaves in the pan, simmer for 5 minutes and then take the tea leaves out.

15. 15

    Simmer for another 5 minutes and then take the vanilla beans out.

16. 16

    Continue stirring and simmer for a while.

17. 17

    Take out the vanilla beans from the hull and put the beans back into the pan.

18. 18

    Turn up heat to medium and continue stirring with a wooden spatula.

19. 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. 20

    If you keep the jam in a sterilized jar, it can be stored for 1 month.

21. 21

    If you don't add any tea leaves, you'll have a soy milk jam, which is delicious as well.

22. 22

    Give it a try!

23. 23

    In that case, take out the hull of vanilla beans 10 minutes after the mixture comes to a boil.

24. 24

    Of course, the flavor will definitely improve if you put the vanilla beans back into the pan.

* Per serving · 4 servings · Values may vary.