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Aunt Nana’s strawberry & thyme jam

The subtle and discreet aroma of garden thyme enhances this classic strawberry jam with a hint of Provencal herb to brighten up your breakfast bread slices.

A real delight with a dab of Breton salted butter on a slice of Uncle Fafa’s “Bee & Cicada” bread.


  • 1kg strawberries
  • 800 g sugar
  • 1 lemon
  • 2 tablespoons of thyme leaves


  • Hand blender


  1. Wash the strawberries.
  2. Mix them with the thyme leaves and sugar in a large container, squeeze in the lemon and leave to macerate for one to two hours.
  3. Heat the mixture over medium heat for 20 to 25 minutes, stirring at regular intervals.
  4. Bring to the boil and cook for 2 hours.
  5. Leave to cool a little and mix.
  6. Skim
  7. Put in sterilised jars (boiled with the lids on), taking care to close them tightly and turn them over on a tea towel until the jam sets as it cools.

Published on: 7 May 2022  -  Filed under: Recipes