What is the shelf life of homemade apple jam?

If sealed properly using a water bath method, homemade apple jam can last up to 12 months in a cool, dark pantry. Once opened, store in the refrigerator and use within 3 weeks . For freezer-safe containers, jam can also be frozen for up to 6 months.

Can I use dried thyme instead of fresh?

Yes, but use it sparingly. Dried thyme is more concentrated , so use only ⅓ of the amount you would with fresh. The flavor will be less vibrant, and you’ll miss the subtle herbal aroma that fresh thyme brings, but it’s still workable.

Do I need to use pectin when making jam?

Pectin isn’t strictly necessary, especially with apples, which are naturally high in it. However, using a box of fruit pectin ensures a firmer set and reduces cooking time. If you prefer a more natural approach, use under-ripe apples and increase the lemon juice and cook time to thicken naturally.

What’s the best way to sterilize jam jars?

Place clean jars (without lids) in a large pot, cover with water, and boil for 10 minutes . For high-elevation areas, increase the time slightly. Let them dry upside-down on a clean towel. Always sterilize lids by soaking them in very hot (not boiling) water for 5 minutes before sealing.

Apple Thyme Jam – The Best 3-Step Homemade Recipe

Name: Apple Thyme Jam
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 4 cups peeled and finely chopped apples (about 4 medium apples; Honeycrisp or Fuji recommended); 2 tablespoons fresh lemon juice; 2 teaspoons lemon zest; 1 tablespoon finely chopped fresh thyme leaves; 1 cup apple juice or cider; 3 cups granulated sugar; 1 box (1.75 oz) fruit pectin (such as Sure-Jell or Certo); Optional: 2–3 sprigs of fresh thyme for steeping in the jar

Apple Thyme Jam

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A sweet and savory homemade Apple Thyme Jam made with crisp apples, fresh thyme, lemon, and a hint of apple juice. Perfect for toast, cheese boards, and gifting during the fall season.

Author: Emily
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 5 cups
Category: Jam & Preserves
Method: Stovetop & Water Bath Canning
Cuisine: American
Diet: Vegetarian

Ingredients

4 cups peeled and finely chopped apples (about 4 medium apples; Honeycrisp or Fuji recommended)
2 tablespoons fresh lemon juice
2 teaspoons lemon zest
1 tablespoon finely chopped fresh thyme leaves
1 cup apple juice or cider
3 cups granulated sugar
1 box (1.75 oz) fruit pectin (such as Sure-Jell or Certo)
Optional: 2–3 sprigs of fresh thyme for steeping in the jar

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Instructions

Peel, core, and finely chop the apples into small, even pieces.
In a large saucepan, combine chopped apples, lemon juice, lemon zest, and apple juice. Simmer over medium heat for 5–7 minutes until apples begin to soften.
Stir in fruit pectin and bring to a full rolling boil.
Add sugar all at once and stir in the chopped thyme leaves. Return to a full boil and cook for 1 minute, stirring constantly.
Remove from heat and skim off any foam from the surface.
Ladle the hot jam into sterilized jars, leaving ¼ inch headspace. Optionally, add a thyme sprig to each jar.
Seal jars and either refrigerate or process in a boiling water bath for 10 minutes for long-term storage.

Notes

Use under-ripe apples for higher natural pectin if avoiding commercial pectin.
Always use fresh lemon juice and zest for the best flavor and pectin activation.
If storing without processing, refrigerate and use within 3 weeks.
Properly processed jars can be stored for up to a year in a cool, dark place.
Label jars with date and batch number for easy pantry management.

Find it online: https://recipeshots.com/apple-thyme-jam-recipe/