Black Cherry And Thyme Jam

In order to compete in Freshly Blogged we had to buy all of the ingredients we needed for each challenge from Pick N Pay, a local supermarket. I ended up buying a whole lot of things we don’t eat such as rice, maize meal and potatoes. Yesterday, seeing as I had been chopped I took back some of the ingredients that I already have open in my pantry such as the custard powder and spices. However, I could not take back any of the fresh ingredients and I would never buy thyme as I have an abundance of it growing in my garden. I loathe waste in any form and while chatting to Nicola on Viber I decided to use the left over thyme when I made my next batch of jam. I used my quick jam recipe to make this black cherry and thyme jam but added pectin to it as it did not set up properly. It has a lovely taste and I am looking forward to some breakfast crumpets topped with it soon.

how do use up left over herbs, and do you grow your own?

Sourdough Bread and Black Cherry & Thyme Jam
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Black Cherry And Thyme Jam

Recipe Category: Jam
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

  • 250 g frozen black cherries
  • 10 stalks fresh thyme, leaves picked
  • 80 g honey
  • 15 mls lemon juice
  • 7 g apple pectin

Method

  • Put all of the ingredients into a medium sized saucepan
  • Put the heat on high and as soon as the cherries have defrosted mash them lightly with a potato masher
  • Bring to the boil, reduce the heat and simmer for 10 minutes
  • Stir occasionally
  • Put the lid on and turn to mix
  • Allow to cool before refrigerating

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