I found another thing to do with my strawberries! And with the thyme in my herb garden.
This is a delicious jam I first tasted in Barcelona on my visit with my daughters. What a treat to make it at home!
Strawberry Jam with Thyme
from Le Pain Quotidien by Alain Coumont & Jean-Pierre Gabriel
2 cups strawberries, hulled and halved, or quartered if large (from the garden)
1 1/2 cups superfine sugar
juice of 1/2 lemon
1 sprig of thyme (from the garden)
Sterilize the jam jars (you probably will need 2). Preheat the oven to 250F. Wash the jars and their lids in hot, soapy water, rinse thoroughly and place in the oven for 10 minutes while you prepare the jam.
Meanwhile, place all the ingredients in a saucepan with a heavy bottom. Bring to a boil over medium heat, stirring occasionally to dissolve the sugar., then reduce the heat and simmer gently for 15 – 20 minutes, or until the jam has thickened to a sticky consistency.
Remove the ran from the heat, lift out the thyme sprig then pour the jam into the warm sterilized jars and seal with the lids.
Store the jam in the refrigerator and use within a month.
Makes about 1 1/4 cups.