Photo: James Ransom; Styling: Claire Spollen
Consider this jam a "refrigerator preserve," but you can process it for canning, if you wish. Enjoy it spread on whole-grain bread or scones.
Serves 24 (serving size: 2 tablespoons)
1. Remove strips of rind from lemons using a vegetable peeler, avoiding white pith. Combine rind strips and remaining ingredients in a large, heavy saucepan or large Dutch oven; bring to a boil over medium-high heat. Reduce heat to medium; cook 50 minutes or until mixture thickens, stirring frequently to prevent sticking. To test for doneness, place a small amount on a chilled plate. Tilt the plate; preserves should move sluggishly. (If testing with a candy thermometer, it should read 220°.) Discard thyme and lemon rind strips.