Apple thyme jam combines finely chopped apples with fresh lemon juice, lemon zest, and apple juice, simmered until soft and fragrant. Fruit pectin helps the mixture set, while fresh thyme adds an earthy depth. The jam is sweetened with granulated sugar and finished with optional thyme sprigs for presentation. This recipe creates a thick, aromatic preserve that works equally well with toast or cheese.

Ingredients

• 4 cups peeled and finely chopped apples (about 4 medium apples; Honeycrisp or Fuji recommended)
• 2 tablespoons fresh lemon juice
• 2 teaspoons lemon zest
• 1 tablespoon finely chopped fresh thyme leaves
• 1 cup apple juice or cider
• 3 cups granulated sugar
• 1 box (1.75 oz) fruit pectin (such as Sure-Jell or Certo)
• Optional: 2–3 sprigs of fresh thyme for steeping in the jar

Instructions

• PREP THE APPLES: Peel, core, and finely chop the apples into small, even pieces to help them soften quickly and evenly when cooked.
• SIMMER THE BASE: In a large saucepan or Dutch oven, combine the chopped apples, lemon juice, lemon zest, and apple juice. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until the apples begin to soften.
• ADD THE PECTIN: Stir in the fruit pectin and increase the heat. Bring the mixture to a full rolling boil that cannot be stirred down. Boil for 1 minute, stirring constantly to avoid scorching.
• ADD SUGAR AND THYME: Pour in the granulated sugar and add the chopped thyme leaves. Return the mixture to a full rolling boil and cook for 1 more minute, stirring constantly. Remove from heat and skim off any foam from the surface using a spoon.
• FILL THE JARS: Ladle the hot jam into sterilized jars, leaving about ¼ inch of headspace. If using, add a fresh thyme sprig into each jar before sealing for added aroma and visual detail.
• PROCESS THE JARS (OPTIONAL): For longer storage, process the sealed jars in a boiling water bath for 10 minutes. If not processing, allow the jars to cool at room temperature and then refrigerate for short-term use.

Notes

• Store processed jars in a cool, dark place for up to 1 year. Refrigerate opened jars and use within 3 weeks. If skipping water bath processing, keep jam refrigerated and consume within 3 weeks.
• For half-pint or pint jars, give them a gentle 10-minute simmer in a pot of steadily boiling water, and make sure the water sits at least an inch above the lids. Start the clock once the water returns to a full boil after the jars go in. If you live above 1,000 ft, add about a minute for every extra 1,000 ft of elevation. After processing, lift the jars out, let them cool undisturbed, and you’ll hear those little “pops” as the seals set. Enjoy the cozy apple-thyme aroma while they rest.

Recipe from Emma’s Cake Studio