Lunch: Strawberry-Thyme Jam Recipe

Ingredients

5 cups crushed strawberries (about 3 pounds)
1/2 teaspoon butter
1 package (1-3/4 ounces) powdered fruit pectin
7 cups sugar
1 tablespoon minced fresh thyme

Instructions

In a Dutch oven, combine strawberries and butter. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir for 1 minute. Immediately stir in thyme.
Remove from the heat; skim off foam. Ladle hot mixture into nine hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

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