Raspberry And Thyme Jam - cooking recipe

Ingredients

1 lb raspberries
4 tbsp lemon juice
4 cups sugar
5-6 sprigs fresh thyme, leaves chopped
2 1/4 tsp pectin

Preparation

Puree the raspberries with the lemon juice then strain into a large bowl. Add the sugar, thyme and pectin. Cover and set aside for 2-3 hours, periodically checking to make sure the sugar is dissolving.
Pour the jam into clean, sterilized jars and store in the refrigerator. Makes about 5 cups. Use within 8 weeks.