Apricot & Thyme Jam tastes just fine!

After moving to US and learning about new herbs and spices, I fell in love with thyme. But, it took a while for my family to believe in the power of fresh/dried flavorful herbs that could be combined with Indian cooking.

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I adore a dash of savory and tart in my jams and preserves. I like to follow the nature and the shelf life it imparts to every fruit/herb/vegetable. Apart from pickles, I skip usage of extra salts/ vinegars (as preservatives) in everything and anything.

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So here’s a quick in time recipe with fresh organic apricots and fresh thyme. I understand that fresh herbs cannot be available in the pantry all the time, so if desired it could be replaced with dried thyme.


  • 8-10 small-medium fresh organic apricots, pitted and chopped.
  • 3-4 tsps. Of sugar or 3tbsps of honey (I used honey, but sugar is fine too! If you don’t like the tartness of the apricots, add more sugar as per taste).
  • 1-1.5 cups water. (halved)
  • 1 star anise.
  • 1 tsp white pepper (optional).
  • 1-2 tsps thyme

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In a pan (sauce pan preferred, mine was in the sink. I was just too lazy to wash it :P) add the apricots and sauté over medium heat. Let the sugars and moisture coat the apricots and then add the sugar/honey in it. Mix it gently because apricots are tender and you don’t want to harm them. Add half the water in it and allow it to boil. 4-5 minutes later a thick preserve like mixture is ready, stir in the thyme. Add the remaining water and let it simmer. A thick jam/preserve would be ready in minutes!

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My son loves typical English scones a lot. I made hot scones and ginger tea to feast on the apricot thyme jam! How do you like to eat your scones? J Give this jam a try and you would never be bored of the good old bagel, English muffing or loaf of bread again!

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Btw,it stays well for 3-5 days in refrigerator! But,i don’t think you would be able to keep it away from you for long! It pairs well for any meal! Its a great spread for breads and accompaniment for parathas/sandwiches!


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