Apple Lemon Thyme Jam

Ingredients

• 2 kg sour apples
• 10 untreated lemons
• 8 stems thyme
• 15 g apple pectin
• 500 g gelled sugar (2:1)

Instructions

1. 1.

   Wash the apples, quarter them, remove cores, and juice them in a juicer. Measure 700 ml of juice. Wash two lemons hot, dry them and slice into very thin rounds. Juice the remaining lemons and measure about 300 ml of juice. Rinse the thyme, shake dry, and strip leaves from two stems. Distribute into clean, prepared jars.

2. 2.

   Add apple juice, lemon juice, lemon slices, and thyme stems to a large pot. Heat to about 50°C. Mix pectin with sugar and stir in while constantly stirring until it boils. Boil for 4 minutes, then perform a gelling test. Remove the thyme again and fill the jam into the jars to the brim. Seal and let cool upside down.