Description

This Homemade Apple Thyme Jam is a delightful blend of tender apples, aromatic fresh thyme, and warm spices like cinnamon and nutmeg. The jam is cooked on the stovetop with fruit pectin to achieve the perfect spreadable texture and then sealed in jars for long-lasting preservation. It’s a delicious and fragrant accompaniment for toast, cheese boards, or anytime you crave a fresh homemade fruit spread.

Ingredients

Scale

Fruit Base

4 cups apples, peeled, cored, and finely chopped
1/2 cup water
1/4 cup lemon juice

Sweeteners and Spices

2 cups granulated sugar
2 teaspoons fresh thyme leaves, finely chopped
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Thickening Agent

1 package (1.75 oz) fruit pectin

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Instructions

Prepare Apples: Peel, core, and finely chop the apples, then place them in a large pot to get started.
Add Liquids: Pour in the water and lemon juice to keep the apples from browning and help with acidity balance.
Incorporate Sugar: Stir in the granulated sugar thoroughly to ensure it melts evenly into the fruit.
Mix Spices and Herbs: Add the ground cinnamon, ground nutmeg, and fresh thyme leaves to create a warm and herbal flavor profile.
Heat Mixture: Place the pot over medium heat and bring the mixture to a boil, stirring often to prevent sticking or burning.
Add Pectin: Once boiling, stir in the fruit pectin completely to aid in thickening.
Boil to Thicken: Continue boiling for 1-2 minutes while stirring constantly until the jam achieves a spreadable consistency.
Jar the Jam: Remove from heat and ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace.
Process Jars: Seal the jars and submerge them in a boiling water bath for 5 minutes to preserve and seal the jam.
Cool and Seal: Remove jars carefully and let them cool on the counter; lids should pop to indicate proper sealing.

Notes

Use firm, tart apples like Granny Smith for best flavor and texture.
Sterilize jars thoroughly before filling to avoid spoilage.
Adjust sugar amount slightly if you prefer a less sweet jam.
Store sealed jars in a cool, dark place; refrigerate after opening.
The water bath processing ensures a safe, shelf-stable jam.