If using strawberries in your mix, halve them then put them with all the other berries in
a large jam pan with the water and soften for 10 minutes on a moderate heat.
Add the lemon juice and jam sugar, stirring to dissolve the sugar then bring it to the boil at around 104°C, stirring intermittently, for a further 20 minutes. Use the wrinkle test, as needed, to check when it has reached
a soft setting point.
When it is ready, take off the heat, skim off any scum from the surface and stir through the lemon thyme leaves.
Leave to sit for 5 minutes then ladle into warm, dry sterilised jars and seal.
Keeps unopened for up to 6 months. Once opened, refrigerate and eat within 4-6 weeks.
Season: summer to early autumn
How to eat: this is the perfect breakfast jam, for granola, yoghurt, toast, everything!
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