Strawberry & Lemon Thyme Summer Jam
A sun-kissed twist on a classic, this jam brings together the lush sweetness of ripe strawberries with the citrusy, floral notes of lemon thyme, a garden herb often overlooked in sweet recipes. The result? A fragrant, jewel-toned preserve that tastes like summer in a jar.
No pectin needed here: just fresh fruit, a splash of orange, and a whisper of thyme to elevate the flavour. If you've ever wondered what to do with that thriving lemon thyme plant, this is your answer. Spread it on warm scones, swirl it into yogurt, or spoon it over ice cream for a garden-inspired treat that surprises and delights.
Ingredients:
2 lbs fresh strawberries, hulled
3 cups granulated sugar
Peel of 1 orange (use a vegetable peeler for wide strips)
½ cup freshly squeezed orange juice (top up with lemon juice if needed)
1 Tbsp fresh lemon thyme leaves
Instructions:
Prepare the Strawberries Blend the hulled strawberries in a blender or food processor until smooth and no chunks remain.
Combine Base Ingredients In a large, heavy-bottomed pot over low heat, combine the sugar, orange peel, and citrus juices. Stir gently until the sugar is fully dissolved.
Cook the Jam Increase the heat to high and bring the mixture to a light boil. Stir frequently and cook for about 10 minutes, or until the jam begins to thicken. Tip: If the jam still seems runny, continue cooking and test again after a few minutes.
Add the Thyme In the final 3 minutes of cooking, stir in the lemon thyme. Mix consistently to infuse the flavour evenly.
Jar the Jam Remove the pot from heat and carefully ladle the hot jam into sterilized, heat-proof jars. Seal tightly with lids.
Process the Jars Place a wire rack in a large stockpot and fill halfway with water. Set the sealed jars on the rack and bring to a boil. Process for 10 minutes to ensure proper sealing.
Store Carefully remove jars from the water and let them cool. Store in a cool, dark place for up to 12 months.