• 16 ounces strawberries, hulled and roughly chopped
  • 1 cup sugar
  • 1/2 lemon, juiced
  • 3 sprigs thyme, leaves only


  1. To a large sauté pan, add strawberries, sugar, thyme and lemon juice, and toss all together.
  2. Bring to a boil, and cook while stirring until thick, about 10 to 12 minutes.
  3. Ladle into jar and cool. Cover and refrigerate for up to 2 weeks.