Description
This Homemade Apple Thyme Jam blends fresh apples with fragrant thyme and warm spices like cinnamon and nutmeg for a delightful, aromatic spread. Sweetened with granulated sugar and set with fruit pectin, this jam is cooked on the stovetop and then preserved through a boiling water bath, making it perfect for breakfast toast, cheese boards, or gifts.
Ingredients
Scale
Jam Ingredients
- 4 cups apples, peeled, cored, and finely chopped
- 2 cups granulated sugar
- 1/4 cup lemon juice
- 1/2 cup water
- 2 teaspoons fresh thyme leaves, finely chopped
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 package (1.75 oz) fruit pectin
Instructions
- Prepare the apples: Peel, core, and finely chop the apples, then place them in a large pot to start the base of your jam.
- Add liquids: Pour in the water and lemon juice to your apples to prevent browning and to add natural acidity for balance.
- Incorporate sugar: Stir in the granulated sugar thoroughly to ensure it is well distributed throughout the apple mixture.
- Add spices and herbs: Mix in the ground cinnamon, nutmeg, and finely chopped fresh thyme to infuse the jam with warm and herbal notes.
- Heat mixture: Place the pot over medium heat and bring the mixture to a boil, stirring frequently to avoid burning the sugar.
- Add pectin: Once boiling, stir in the fruit pectin thoroughly to help the jam thicken as it cooks.
- Boil to thicken: Continue boiling the jam for 1-2 minutes while stirring constantly until it reaches a jam-like consistency.
- Jar the jam: Remove the pot from heat and ladle the hot jam into sterilized jars, leaving about 1/4 inch space at the top.
- Seal and process: Seal the jars and process them in a boiling water bath for 5 minutes to ensure proper preservation and safety.
- Cool jars: Carefully remove the jars from the water bath and allow them to cool on the countertop; lids will ‘pop’ as they seal properly.
Notes
- Use firm, tart apples like Granny Smith for a balanced flavor and better gel.
- Ensure jars and lids are properly sterilized to prevent contamination and spoilage.
- Adjust sugar according to taste, but since pectin depends on sugar for setting, do not reduce drastically without substitution.
- Store sealed jars in a cool, dark place; refrigerate after opening.
- Fresh thyme can be substituted with dried thyme, but use about one-third the amount.
