2cupscrushed wild strawberries(use small, sweet domestic strawberries if wild are not available)
2tablespoonscrystallized ginger(cut into small pieces)
2teaspoonsfresh lemon thyme
3 ½cupssugar
½pouchliquid pectin
Instructions
Prepare home canning jars and lids according to manufacturer’s instructions.
Combine strawberries and ginger in a large saucepan. Add sugar, stirring to dissolve.
Bring to a rolling boil over medium-high heat, stirring constantly.
Stir in thyme, then stir in liquid pectin. Boil hard for 1 minute. Remove from heat.
Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4 inch headspace. Wipe jar rims clean, adjust caps, and process 10 minutes in a boiling-water canner.
Remove jars from canner and allow to sit for 1 hour. Check seals and store in a dark place. Refrigerate any unsealed jars.
Notes
Yields about four 8-ounce jars. Recipe by Kathy K. Schlosser, HSA North Carolina Unit. From The Herb Society of America’s Essential Guide to Growing and Cooking with Herbs.
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