Strawberry-Thyme Jam Recipe

5 1 1
Strawberry-Thyme Jam Recipe
Strawberry-Thyme Jam Recipe photo by Taste of Home
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Strawberry-Thyme Jam Recipe

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5 1 1
Publisher Photo
I created this recipe using two ingredients that I love: strawberry and thyme. This recipe is ideal slathered on homemade farm biscuits.—Sharon Demers, Dolores, Colorado
MAKES:
72 servings
TOTAL TIME:
Prep: 25 min. Process: 10 min./batch
MAKES:
72 servings
TOTAL TIME:
Prep: 25 min. Process: 10 min./batch

Ingredients

  • 5 cups crushed strawberries (about 3 pounds)
  • 1/2 teaspoon butter
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 7 cups sugar
  • 1 tablespoon minced fresh thyme

Directions

In a Dutch oven, combine strawberries and butter. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir for 1 minute. Immediately stir in thyme.
Remove from the heat; skim off foam. Ladle hot mixture into nine hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. Yield: 9 half-pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Originally published as Strawberry-Thyme Jam in Canning & Preserving 2014 Bookazine 2014, p31

Nutritional Facts

2 tablespoons: 81 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 21g carbohydrate (20g sugars, 0 fiber), 0 protein.

  • 5 cups crushed strawberries (about 3 pounds)
  • 1/2 teaspoon butter
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 7 cups sugar
  • 1 tablespoon minced fresh thyme
  1. In a Dutch oven, combine strawberries and butter. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir for 1 minute. Immediately stir in thyme.
  2. Remove from the heat; skim off foam. Ladle hot mixture into nine hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  3. Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. Yield: 9 half-pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Originally published as Strawberry-Thyme Jam in Canning & Preserving 2014 Bookazine 2014, p31

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MY REVIEW
minaayindra User ID: 4293517 249786
Reviewed Jun. 26, 2016

"This was an excellent jam, some of the best I've ever tasted! My family felt the same way and I ended up making 24 jars to give as gifts, keeping many for myself of course... it is amazing what happens when you combine a minuscule amount of fresh thyme (growing on my desk) with fresh strawberries. It was easy to make, colorful, looks and smells fantastic- in other words, it's a 5-star keeper!"

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