Lemony Strawberry Thyme Jam Recipe

Lemony Strawberry Thyme Jam
Recipe by: Sandra Lee
Ingredients: Makes 8
8 half pint jars, metal lids, and metal bands
4 pounds strawberries, thoroughly washed and hulled
1 tablespoon lemon zest
5 tablespoons lemon juice
1 tablespoon fresh thyme leaves
1 (1.75 ounce) box regular powdered pectin
7 cups sugar

Procedures:
  • Prepare 8 half pint jars, lids, and bands according to manufacturer’s instruction. Prepare boiling water bath canner.
  • In a glass pie plat. Place strawberies, in batches, and crush with a potato masher. Using a liquid measuring cup, measure 5 cups crushed strawberries, 1 cup at a time, and transfer to a large nonreactive(enameled or stainless steel) dutch oven.
  • Add lemon zest, lemon jice, thyme leaves and powdered pectin to crushed strawberries, stirring until pectin dissolves. Bring to a boil over high heat, stirring often. Add sugar all at once, and return to a full rolling boil, stirring constantly. Boil for 1 minute. Remove from heat, and skim foam from jam.
  • Ladle hot mixture into hot sterilized jars, leaving ¼ inch headspace. Remove any air bubbles, adjust headspace if necessary, and wipe jar rims. Immediately cove with lids, and screw on bands to fingertips tightness.
  • Process in boiling water bath canner according to manufacturer’s instruction for 10 minutes. Remove canner lid; let jars stand in canner for 5 minutes. Place jar on a clean towl on a counter to cool for 24 hours, and check seals.
Lemony Strawberry Thyme Jam Recipe

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