little did you know that making your own fresh jam was so easy? And besides, where can you find strawberry jam scented with thyme, that isn’t so sickly sweet? In your own kitchen, of course! Good thing it will take you all of 5 minutes to make (we promise!) It’s bang for the buck, baby!
This isn’t a long-life, shelf-stable jam. It is a fresh jam that should be consumed in about a week. We imagine you’ll have no problem with that.
1 pint strawberries, hulled
juice of a lemon
½ cup sugar
5 -10 thyme sprigs
Place the strawberries in a large skillet, halving or quartering any large strawberries with a paring knife as you go. Add a splash of water to get things started: about 1/2 a cup or so. It will evaporate completely when the jam is finished. Add the lemon juice and sugar and put on medium-high heat until the strawberries loose liquid and begin cooking. If you like a chunky jam, you can stir with a spoon. For a smoother jam, use a potato masher. Add the thyme leaves and allow to infuse as the consistency becomes thicker and, well, jammy. You can test the cooled-consistency of the final product by cooling a small amount on a plate, to test how well it holds together. Transfer to a jam jar and allow to cool. Store in the fridge.