Earl grey tea infusion
Pour the water over the tea bag, allow to infuse for approx. 5 mins.
Puree the tea with the raspberries, transfer to a pan. Add the sugar, bring to the boil while stirring, reduce the heat, cook on a rolling boil for approx. 20 mins., stirring constantly. Skim off any foam. Test to see if the jam has set (see note). Ladle the jam into the clean, pre-warmed jars while still boiling hot, fill the jars to just below the rim, seal immediately. Briefly upend the screw-top jars, leave to cool on an insulating surface.