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Strawberry-Thyme Jam

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
  • Total Time
    Prep: 25 min. Process: 10 min./batch
  • Makes
    9 half-pints

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