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