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Peach Jam with Lemon Thyme and Almonds
- Makes about
5
half-pint jars - Difficulty
Easy
Published 2010
With a bit of toasty crunch and a subtle herbal fragrance, this jam is exceedingly elegant. It would not be out of place on a cheese plate or alongside a dollop of crème fraîche and a delicate shortbread cookie.
Ingredients
½ cup 12 ounces 2
Method
Prepare for water-bath canning: Sterilize the jars and keep them hot in the canning pot, put a small plate in the freezer, and put the flat lids in a heatproof bowl. (details.)
In a small skillet over medium-high heat, toast the almonds, stirring constantly, until golden brown and fragrant, about 3 minutes. Remove to a plate and set
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