Tuesday, May 11, 2010

Strawberry Jam with Lemon Zest and Thyme

We promised to share our latest strawberry preserve. Well, here it is...

  • 2 1/2 cups ripe strawberries
  • zest and juice of one Meyer Lemon
  • 1 tablespoon fresh young thyme leaves
  • 4 2/3 cups granulated sugar
Rinse strawberries under cold water. Gently pat dry. Remove stems and hull.

If you want to add lemon zest to the jam, I think it is very important to do the following steps.  First, zest one lemon - try to avoid peeling much pith. Heat small pot of water on stove and simmer zest for 5 minutes. Remove the zest from the water and set aside. This process removes the bitterness of the lemon oil while preserving the gentle lemony flavor of the peel.

Combine strawberries, sugar, lemon juice, and lemon zest in your jamming pot.  I let the mixture sit in the refrigerator, covered, for about ten hours.  You could let it sit overnight, if you wish.  When you are ready, bring the sweet concoction to a simmer, then pour it into a ceramic bowl and cover with parchment paper.  Let it macerate overnight in the refrigerator.

Next day, pour the jam into a sieve.  Bring the collected syrup to a boil in a preserving pan.  Continue cooking on high heat, while you skim off the foam that forms.  You want to bring the temperature of the syrup up to 221˚ F in order to achieve the proper consistency.  Crush the strawberries and add them to the syrup.  Add the thyme leaves as well.  Return the jam to a boil on high heat.  Skim and return to a boil for 5 minutes, stirring occasionally.  Check the set.  You want the jam to reach 221˚ F, or you can check by putting a few drops of jam on a cold plate and check the consistency.  You want it to bead up nicely on the plate, not flow like water.

When you get the consistency you want, put the jam immediately into sterilized jars.


The flavors of this jam were inspired by a delicious post on Crumpets and Cakes for a Thyme and Strawberry Galette.


  1. That looks so pretty! I have a pot of thyme on my porch, so I'll have to make some. Thank you!

  2. This looks beautiful.....thyme and strawberry seem to be a perfect "couple".
    I'm planing on making this recipe :)
    love the photos....especially first one....

  3. M, they do made a tasty couple! Thanks again for the inspiration:)

  4. Gorgeous! How much jam did you get from 2-1/2 cups of strawberries?

  5. Thanks Lemons and Lavender... P says 2 and a half pints.

  6. Such a pretty shade of red...and I will have to try this interesting combination! I once put rosemary on blackberry tarts, and they complemented each other very nicely. I imagine this will produce the same kind of depth of flavour - I'm excited to find out.

  7. i gasped when i saw the photos. so lovely. i looked at this post on my phone the other day. i should never do that. your photos deserve big-screen viewing. and nice new profile photo, btw.

  8. Thanks ladies...
    Meg, blackberry tarts with rosemary sound delightful! I love the earthy flavor that herbs bring to sweet fruit dishes.
    Phyllis, you are kind, as always!

  9. I've been thinking of jam ever since I read this.


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