1. Place all of the ingredients in a sauce pan and stir to combine.
  2. Bring the mix to a boil over medium-high heat, stirring frequently.
  3. Reduce heat and let simmer for 30-40 minutes. The longer you simmer, the thicker the jam will become. If it gets too thick, slowly add a little water to help thin it out. You might need to adjust some flavors so the water doesn't dilute them too much.
  4. Remove the thyme sprigs and pulse the jam with an immersion blender to reduce the chunks, if desired.
  5. Pour the jam into a jar and keep refrigerated for up to two weeks. This recipe made between 4 and 5 ounces of jam, so be sure to double the recipe if you'd like to make a bigger batch.

Recipe by REGAN BARONI at