The sweet and herbaceous combination of apricot thyme jam is a wonderful way to dress up your toast, yogurt, or cheese and crackers. The natural sweetness of ripe apricots is mellowed out by the soft fragrance of thyme, creating a balanced and surprising jam.
The joys of preserving fruit
One of my favourite end-of-summer activities is to preserve fruit and vegetables for ground cherry jams, runny confitures, garlic scape pickles or condiments like my spiced lemon preserved. (To see all my jams and preserves recipes, check out my recipe archives). I just love the alchemy and freedom of it all!
It's a great way to pick the best produce of the season, strolling through the beautiful farmers' markets of your city. You can play with surprising combinations and contrasting flavours from different cultures, or just your imagination. Then, after a few quiet hours in the kitchen, you transform the ingredients to something truly amazing.
The best part is that you get a product that you can use for quick snacks or meals throughout the year. In fact, some of my favourite entertaining hacks involve homemade preserves! These days, I am loving serving Peach Jam with my cheeses.
(If you're new to canning, you will need some basic equipment. Check out this canning kit that has anything you need to start canning. I also have a foldable trivet silicone trivet that allows you to turn any pot into a canner. This trivet is perfect for making small batches of jam like this one! For more advice on canning, check out one of my favourite blogs, Food In Jars).
Apricot thyme jam
As soon as I saw these gorgeous apricots at the market I knew I wanted to encapsulate them in a jam.
Of course, I ate some first, and used others in salads and in this easy apricot tart (tarts and galettes are two other easy ways to process summer fruits). But for the bulk of these beauties, I wanted something more lasting.
Then I saw fresh organic thyme at my favourite market stall, and the perfect combination was born: apricot thyme jam.
I am a big fan of combining fruit and herbs. Herbs make the natural taste of fruit shine, and mellow out the sweetness of the added sugar that's necessary for jam making.
In turn, fruit - especially stone fruit - are the perfect contrasting palette for highlighting the delicate notes of herbs.
In this apricot thyme jam combination, the natural sweetness of ripe apricots is mellowed out by the soft fragrance of thyme, creating a balanced and surprising jam.
The resulting sweet and herbaceous combination of apricot thyme jam is a wonderful way to dress up your toast, yogurt, or marinated cheese curds.
After all, who doesn't want to make summer last all the way into the year?
Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Apricot thyme jam {Vegan, GF}
Equipment
- 4 250-ml jars and lids
- Hot water bath canner
Ingredients
- 3 lb apricots 1.4kg
- 1.5 lb sugar 700 grams
- ¼ cup water if needed
- A handful of thyme sprigs
Instructions
- Wash, clean, halve and pit apricots. Sprinkle sugar over fruit and let stand for a minimum of three hours or overnight.
- Sterilize jars in a hot water bath.
- Add mixture to a flat bottomed pan or pot; if there is not enough liquid to cover fruit, add water. Add thyme. Bring to a boil and cook steadily about 30 minutes, stirring occasionally, until jam is thick and clear.
- Ladle jam into sterilized jars, leaving only a ½-inch of headspace. Seal with sterilized lids, and process for an additional 10 minutes. Let jars rest on counter, untouched, overnight, to ensure they have sealed properly (the indent in the middle of the lids should pop inward).
Shruti Aggarwal says
Wow, this looks so yummy! I will definitely give it a try tomorrow morning. Thanks for sharing this amazing jam recipe.
kseniaprints says
So glad you like it, and I hope to hear how it worked for you!
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Leslie says
Is there any way to cut back on the large amount of sugar? While I love the flavor combination the sugar is an issue
kseniaprints says
If you cut on the sugar, you can't can it. If you're just going to keep it in the fridge, feel free to cut up to half of it, or even replace half with baking splenda. But remember, that makes it unsafe for canning!