Strawberry Thyme Jam
Jam with a twist - this Strawberry Thyme Jam combines sweet strawberries with herbal thyme for a twist on original strawberry jam!
Servings 5 half pints
Ingredients
- 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
Instructions
- 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
Notes
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