STRAWBERRY THYME JAM

At our wedding, we gave away homemade jam and mini succulents as our wedding favors. My mom and I made the jam, including this strawberry thyme jam. The thyme adds a hint of depth and the lemon juice counters the sweetness of the berries and sugar. It's an addictive treat (and super tasty on homemade biscuits)!

Course Dressing

Cuisine American

Keyword baking, bread, breakfast, fruit, sauces, vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 58kcal

Author Luci Petlack

Ingredients

8 cups cut strawberries
2 tablespoons thyme leaves
1½ teaspoons lemon zest
¼ cup lemon juice
1.75 oz. fruit pectin
6½ cups sugar

Instructions

Mash cut-up strawberries. Chunks of berries can remain if desired.
Measure five cups mashed strawberries into a large pot. Add thyme leaves, lemon zest, and lemon juice. Stir to combine.
Add in pectin. Stir to combine again.
Turn heat to medium-high and cook strawberry mixture, stirring occasionally, until it comes to a boil. Add in sugar. Bring strawberry mixture to intense boil, stirring frequently. No amount of stirring should be able to slow the boil. Boil mixture for 2 minutes. Remove from heat.
Using a soup spoon, carefully skim off the foam on top. Try not to get any jam while skimming. Pool foam on one side of the pot for easier removal. Foam is edible, just with a funny consistency.
Fill jars with jam.
Refrigerate if not canning.

Nutrition