Strawberry Thyme Jam
 
 
Ingredients
  • 1 ½ cups sugar
  • 1 large lemon, juiced
  • 7 to 8 sprigs of thyme, bound together with kitchen twine
  • 2 pounds fresh strawberries, hulled and halved (quarter larger strawberries)
Instructions
  1. Combine the sugar, lemon juice and thyme in a large pot and cook over very low heat for 10 minutes, until the sugar is dissolved.
  2. Add the strawberries and continue to cook over medium-low heat for 45 to 50 minutes, stirring occasionally, until the strawberries release some of their juices and the mixture boils slowly. Cook until a small amount of the juice gels on a very cold plate. (I keep one in the freezer.)
  3. Remove bundle of thyme sprigs and discard. Carefully pour into 2 pint-sized canning jars and either seal or keep refrigerated. Use immediately, or follow proper canning guidelines below.
  4. Ina’s sterilizing/canning tips: To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175 degree F oven for 25 minutes. Or, boil the jars and lids in a large saucepan, covered with water, for 15 minutes. Use tongs when handling the hot sterilized jars, to move them from either boiling water or the oven. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes. As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands. After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.
Recipe by Allons-Eat! at https://www.allonseat.com/strawberry-thyme-jam/