Honey-Sweetened Apricot Thyme Jam

Honey-Sweetened Apricot Thyme Jam takes roughly 40 minutes from beginning to end. This recipe serves 1 and costs $7.06 per serving. This condiment has 1146 calories, 14g of protein, and 4g of fat per serving. 1274 people were impressed by this recipe. If you have apricots, fresh thyme leaves, honey, and a few other ingredients on hand, you can make it. It is brought to you by Simple Bites. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. Overall, this recipe earns a spectacular spoonacular score of 99%. If you like this recipe, take a look at these similar recipes: Honey Sweetened Apricot Jam, Blueberry Ginger Jam (honey sweetened), and Honey Sweetened Cara Caran Orange Jam.

Servings: 1

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Prepare a small boiling water bath canner and three half pint jars. Place the lids in a small saucepan and bring to a very low simmer.Wash the apricots. Cut in half, remove pits and roughly chop.When all apricots are chopped, gather them into a bowl and add the honey and thyme leaves. Stir until the honey is dissolved into the fruit and the thyme leaves are distributed throughout the fruit.Scrape fruit into a low wide pan, like a skillet or braiser. Place over high heat and cook, stirring very regularly, until the fruit is bubbling madly and has thickened a bit. This should take 7-10 minutes.You know the jam is finished when you can pull a spatula through it and the space you’ve cleared doesn’t immediately fill back up with jam.When the jam is finished cooking, remove the pan from the heat. Funnel the jam into the prepared jars.Wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.When time is up, remove jars and place them on a folded kitchen towel to cool. When they are cool enough to handle, remove rings and test seals. If seals are good, wash off any sticky residue from the jars and store them in a cool, dark place.For best flavor and texture, eat your apricot preserves within a year of making them.If any of your jars didn’t seal, place them in the fridge and eat promptly.

 

Step by step:

1. Prepare a small boiling water bath canner and three half pint jars.

2. Place the lids in a small saucepan and bring to a very low simmer.Wash the apricots.

3. Cut in half, remove pits and roughly chop.When all apricots are chopped, gather them into a bowl and add the honey and thyme leaves. Stir until the honey is dissolved into the fruit and the thyme leaves are distributed throughout the fruit.Scrape fruit into a low wide pan, like a skillet or braiser.

4. Place over high heat and cook, stirring very regularly, until the fruit is bubbling madly and has thickened a bit. This should take 7-10 minutes.You know the jam is finished when you can pull a spatula through it and the space you’ve cleared doesn’t immediately fill back up with jam.When the jam is finished cooking, remove the pan from the heat. Funnel the jam into the prepared jars.Wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.When time is up, remove jars and place them on a folded kitchen towel to cool. When they are cool enough to handle, remove rings and test seals. If seals are good, wash off any sticky residue from the jars and store them in a cool, dark place.For best flavor and texture, eat your apricot preserves within a year of making them.If any of your jars didn’t seal, place them in the fridge and eat promptly.

Nutrition Information:

covered percent of daily need