Apple, Pear And Lemon Thyme Preserves

1. 1

   ["In a stainless jamming or other heavy-bottomed pot, mix together everything BUT the pear brandy. Let macerate for 30 minutes.", "Fill your canning pot with water, cover, and set over high heat. Do this first because it takes a long time to bring this much water to a rolling boil. Ready the appropriate number of jars and get out your canning funnel, ladle and such.", "Set the pot that contains the fruit mixture over medium-high heat, and stir regularly (but not constantly) until any sugar that's not yet dissolved does. Turn the heat up to high and stir regularly as the mixture comes to a boil.

2. 2

   If you've not already, sterilize your jars by placing them in the boiling water bath.", "After 15-20 minutes of cooking over high heat, you'll notice that was once a loose, juicy mixture is now a thickening, increasingly sticky one. Good. You want that. Add the brandy, cook a bit more and do the wooden spoon test: does the jam sheet off the back, or does it come together before dripping off in one stream? The latter will tell you when it's done. I cooked mine for 25 minutes total.", "When the jam is ready, carefully remove and discard any remaining thyme stems and then ladle the jam into your prepared jars. Wipe the rims, apply the lids and bands, and carefully place into your canning pot. Process for 12 minutes, remove and sit on a kitchen towel for at least two hours."]

* Per serving · 4 servings · Values may vary.

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