🍓 Strawberries, thyme and a little secret: pectin
Spring is the perfect time to make fresh, fragrant preserves. What could be better than homemade strawberry jam? Add an aromatic thyme twist to turn an everyday breakfast into a gourmet experience.
The real secret is pectin: a natural gelling agent that delivers the perfect consistency and quick preparation without prolonged fruit cooking, preserving flavour and colour.
We use specialingredients.it pectin: pure, precise and professional.
Spread on bread, paired with blue cheese or used to fill a rustic tart, this jam will become a cupboard favourite.
🍓 Try it yourself and discover the power of natural pectin. Find everything for jams, jellies and more at specialingredients.it.
Ingredients used in this recipe
🍓 Strawberries, thyme and a little secret: pectin
Roberto Revel
2 vasetti da 250ml
15 minutes
20 minutes
Jams
Marmalade, Jam, Pectin
Spring is the perfect time to make fresh, fragrant preserves. What could be better than homemade strawberry jam? Add an aromatic thyme twist to turn an everyday breakfast into a gourmet experience.
The real secret is pectin: a natural gelling agent that delivers the perfect consistency and quick preparation without prolonged fruit cooking, preserving flavour and colour.
We use specialingredients.it pectin: pure, precise and professional.
Spread on bread, paired with blue cheese or used to fill a rustic tart, this jam will become a cupboard favourite.
🍓 Try it yourself and discover the power of natural pectin. Find everything for jams, jellies and more at specialingredients.it.
Ingredients
- 500g ripe fresh strawberries
- 250g sugar
- 1 teaspoon lemon juice
- 1g pectin powder
- 2 sprigs fresh thyme
Directions
Wash and hull the strawberries, then cut into small pieces.
Combine the strawberries, sugar, lemon juice and thyme leaves in a saucepan.
Bring to the boil, stirring occasionally. Cook for 5 minutes.
Blend lightly if you prefer a smoother consistency.
Add the pectin, stirring vigorously, then cook for another 10–15 minutes until the correct thickness is reached.
Test on a cold plate: pour a drop onto it and tilt. If it moves slowly, the jam is ready.
Pour into sterilised jars, seal tightly and invert to create a vacuum.