- 16 ounces strawberries, hulled and roughly chopped
- 1 cup sugar
- 1/2 lemon, juiced
- 3 sprigs thyme, leaves only
- To a large sauté pan, add strawberries, sugar, thyme and lemon juice, and toss all together.
- Bring to a boil, and cook while stirring until thick, about 10 to 12 minutes.
- Ladle into jar and cool. Cover and refrigerate for up to 2 weeks.