Small Batch Recipe: Strawberry Thyme Jam
Prep time 10 minutes
Cook time 8 minutes to 12 minutes
Makes 1 pint
- 1 quart
strawberries (approximately 3 cups chopped)
- 1 cup
honey (12 ounces)
- 5 to 6
sprigs fresh thyme
Juice of 1/2 medium lemon
Chop the berries and place them in a bowl. Add honey and stir. Strip the thyme leaves the stems and add them to the strawberries and honey. Stir to combine.
When honey has dissolved and the strawberries are quite juicy, scrape the mixture into your pan. Bring to a bubble and cook over high heat for 8 to 12 minutes, until the jam is thick and sticky.
Funnel jam into two prepared half pint jars and process in a small water bath canner for 10 minutes.
When time is up, remove jars from canner and let them cool on a folded kitchen towel. When they're cool enough to handle, remove the rings and check seals. Any unsealed jars should be refrigerated and eaten promptly. Sealed jars can be stored in a cool, dark place for up to one year.
This recipe doesn't have to be processed in a water bath canner. If you prefer, you can skip that step and simply refrigerate the finished jars once they're cool. It will keep 3 to 4 weeks in the fridge.