Lemon–Thyme Chili Infused Jam

Instructions:

1. In a large saucepan over medium heat, combine the lemon juice, lemon zest, sliced chilies, thyme leaves, and salt. Bring to a gentle simmer, stirring occasionally.
2. Stir in the fruit pectin and cook for 2 to 3 minutes, stirring constantly to fully dissolve.
3. Add the granulated sugar and honey, stirring until completely dissolved.
4. Increase the heat slightly and bring the mixture to a rolling boil. Cook for 5 to 7 minutes, stirring frequently to prevent sticking.
5. Reduce the heat and continue simmering until the jam thickens and coats the back of a spoon.
6. Remove from heat and skim off any foam from the surface.
7. Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace.
8. Seal with lids and allow to cool completely before refrigerating. The jam will continue to set as it cools.

Variations :

• Substitute part of the lemon juice with orange juice for a softer citrus profile.
• Add a small pinch of crushed red pepper flakes for extra heat.
• Infuse with a sprig of rosemary instead of thyme for a more robust herbal note.
• Stir in a splash of white wine for subtle complexity.

Tips :

• Strain out the chili slices and thyme before jarring for a smoother, more refined texture.
• Use freshly squeezed lemon juice for the brightest flavor.
• Monitor the boil closely to avoid overcooking, which can darken the jam.
• Store refrigerated for up to three weeks, or process in a water bath for longer shelf stability.