Dana's Strawberry-Thyme Jam
Many store-bought jams, jellies and preserves contain more sugar than fruit. While you do need some sugar, it’s really the fruit you want to taste! With a few simple ingredients and a little bit of simmering, you’ll have the best-tasting fruit spread imaginable.
Ingredients
Take your pick of juicy, sweet fruit. Berries, peaches, plums, figs and cherries top my list of favorites. You can even use citrus, rinds and all — then it’s called marmalade. Combine fruit with sugar and lemon juice, simmer until thick, and you’re in business. Cooking time will vary depending on the type of fruit you choose and how finely it’s chopped. I like mine a bit on the chunky side, which takes a little longer.
You can make jams the old fashioned way by cooking down until thick and gooey – the sugar and natural substances (called pectin) in the fruit, helps the jam gel. A batch of my Strawberry-Thyme Jam (recipe below) takes about 30 minutes.
To thicken things up a little faster, extra pectin can be added. Packaged pectin powder or liquid is made from apples or citrus, and is available at most grocery stores. Pectin does need the proper balance of sugar and acid to be effective, so follow directions on the box carefully.
While your fruit and sugar concoction cooks down, skim away any foam that accumulates on the sides of the pot. Since jam doesn’t reach its full thickness until it’s completely cooled, it can be hard to tell when it’s done. Place a small spoonful on an ice-cold plate – if it gels, you’re good to go.
Storage
The easiest way to store homemade jam is in an airtight container in the refrigerator for up to 3 weeks. For longer storage, the jam needs to be properly canned. For extra-special presentation, try making your own labels — homemade jam makes great gifts!
Strawberry-Thyme Jam
Learn more about canning and check out our interview with Sherri Brooks Vinton, author of a new book on all kinds of methods for food preservation.
Strawberry-Thyme Jam
Makes 2 cups
6 cups fresh strawberries, halved
1 cup granulated sugar
Juice of 1/2 lemon
2 teaspoons fresh thyme leaves
Simmering Strawberry-Thyme Jam
Combine ingredients in a non-reactive pot and toss well. Bring to a boil over medium heat, reduce to a simmer and cook until thickened (about 30 minutes). Cool to room temperature. Transfer to resealable containers and store in the refrigerator for up to 3 weeks.
Nutrition info per tablespoon:
Calories: 35 calories
Total Fat: 0 grams
Saturated Fat: 0 grams
Total Carbohydrate: 9 grams
Protein: 0 grams
Sodium: 0 milligrams
Cholesterol: 0 milligrams
Fiber: 0.5 gram
More recipes to try:
Easy Strawberry Jam
Spiced Blueberry Jammin
Peach Jam
Blueberry Compote
Anna’s Orange Marmalade
Yes,if you make your own jam you know what you put in it and is natural,preservative free.
I didn't realize it was that easy to make strawberry jam, any ideas on making it sugar free for my Mom who is diabetic? thanks
My husband is diabetic also and I make jams with Splenda. I like using "no sugar" boxed pectin to speed the process. Jim hasn't found a flavor he doesn't love!
Splenda in the box that looks and cooks just like sugar is a wonderful sugar subsitute. I never use regular sugar anymore and I am not even a diabetic. Hope this helps.
The Splenda website has some sugar-free jam, jelly & preserve recipes on it.
Sure-Jell in the pink box has low-sugar and no-sugar recipes. The no-sugar ones use fruit juie for sweetness.
yes just use splenda instead of sugar
I love blueberry jam…do you have a recipe for that? stores have them on sale…!!!
Kris – Get a package of Sure Jell and follow the directions for freezer jam. They have a terrific blueberry and every other flavor. Best of all, the fruit is not cooked so jams tastes fresh from the farmstand.
I have 4 fig trees full of figs… Got a great recipe????
I have made fig preserves, but it has been many years ago. Made some great memories doing so with my mom. You can also combine figs, and strawberries to make a great tasting preserve. Just simply clean the figs well, put in pot with sugar, and pectin. About 1 cup sugar to 4 cups figs should do it (give or take).
I wish I had your fig trees!!! Yummy!!!!!
Yummy is right-0n. This is an easy recipe. I wish we still had that fig tree.
Joy's mom
I have made fig preserves, but it has been many years ago. Made some great memories doing so with my mom. You can also combine figs, and strawberries to make a great tasting preserve. Just simply clean the figs well, put in pot with sugar, and pectin. About 1 cup sugar to 4 cups figs should do it (give or take).
How about mango jam – we get 100's of mangos this time of year and dont know what to do with them all!
i have made plum peserves in the past very easy and simple and with six kids , it went very fast.
How do I know if my pan is non-reactive pot?
Non aluminum
do not use pots with teflon it will burn the fruit. aluminum works well
My grandfather used to make his own preserves and jams.
My Mother used to make mock atrawberry jam bu using figs and instead of sure jel used jello. Her neighbor asked her where she found the strawberry seeds to put in it,
When making strawberry jam, add a few green berries. They are FULL of pectin and help the "concoction" to thicken faster – naturally!