Jam with a twist – this Strawberry Thyme Jam combines sweet strawberries with herbal thyme for a twist on original strawberry jam!
I’m always looking for unique variations on the traditional, common jam recipes – case in point, strawberry jam. Everyone loves strawberry jam – I haven’t met anyone who thinks it’s gross or disgusting. My kids will even sit down with a spoon to eat it directly from the jar.
It is perhaps one of my biggest pet peeves! Every time I turn around, my 8 year old is doing it. Safe to say, strawberry jam does not last long around my house!
Strawberry Thyme Jam
This strawberry thyme jam combines the sweet, summer flavor of strawberries with fresh thyme. The result is a wonderful change on the original!
This recipe makes (5) half pint jars. I much prefer the wide mouth, half pint jars (available at Walmart for around $9.53/dozen). If you can’t find those, then the narrower lid half pint work well, too. Or, opt for jelly jars if you want to gift a smaller amount to more people.
I have found that half pint jars are indeed the perfect size – not too much, but not too little.
LOOKING FOR MORE JAM/JELLY RECIPES?
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- Tomato Basil Jam
- Old Fashioned Grape Jam
- Spicy Red Pepper Jam
- Corn Cob Jelly
Did you make this jam? If you did, please take a second to rate the recipe and leave a review. I’d love to know if you enjoyed this twist on a traditional!
Strawberry Thyme Jam
- 3 C strawberries stems removed and sliced in half (about 1.5 lbs)
- 1 Tbsp minced fresh thyme
- 2 Tbsp lemon juice
- 1 pkg powdered low-sugar fruit pectin, 1.75 oz.
- 4 C sugar
- 1 tsp butter
- Clean and pat dry strawberries. Remove the stems, slice strawberries in half. Transfer strawberries, thyme, lemon juice, and pectin to a large stockpot.
- Heat to a boil, stirring constantly. Strawberries will break down; should you have an immersion blender, you can blend them down a bit further, too.
- Stir in the sugar and butter; return the mixture to a full rolling boil that reaches a temp of 220 degrees F. Boil hard for 2 minutes, stirring constantly. Remove from heat. Skim off any foam with a metal spoon.
- Immediately ladle jam into hot, sterilized, half pint canning jars. Allow 1/4 inch headspace per jar. Wipe jar rims and adjust lids. Process in a hot water bath for 10 minutes (start timing when water starts to boil).
- Remove jars from canner; cool on counter or wire rack. As jars cool, they will seal (you will hear them "ping"). Jars may take up to 24 hours to seal - once sealed, lids will not bounce back when pushed down. Recipe makes 4 half pints
Adjustments for Altitude:
- 1,001 – 3,000 feet: 10 minutes
- 3,001 to 6,000 feet: additional 15 minutes
- 6,001 to 8,000 feet: additional 20 minutes
- 8,001 to 10,000 feet: 25 minutes