thyme

For a quick and light lunch or dinner nothing better than healthy, protein packed fish baked with lemon and thyme for a fresh yet delicious Mediterranean taste. Best with salad or grilled vegetables, especially fresh or grilled tomatoes, which complement the fish wonderfully!

Sadly I don’t make fish that often at home, and one of the main reasons for that is that I fear having that lingering fish smell in the house. You know that smell you just can’t get rid of even after hours of airing the house and having left the kitchen windows open. Well this recipe just showed me that cooking (or baking) fish doesn’t need to be smelly.

I love how quick and easy this recipe is: you put everything (the fish, the onion, lemon and thyme) in a dish, cover well with tin foil (not only will it keep the smell in, but it makes the fish incredibly juicy and flavourful as well) and bake for about 12-20 minutes depending on your oven and the thickness of the fish fillet, leaving you enough time to make a salad, grill some vegetables or steam some rice, and bam! Your lucnh/dinner is ready to be savoured!

A delicious, healthy and flavourful meal ready in less than 30 minutes. It doesn’t get better than that, does it?…

Delicious peach jam spiced up with vanilla, white rum and some thyme for added zing. Very easy to make and success guaranteed, everyone will love it!

In my childhood both my grandma and my mom regularly made jam and canned. Every year in the summer there were weeks they brought home baskets full of fruits (apricot, strawberry, sour cherry, cherry, plum, blackberry, etc.) and then made jam with it. With my sisters we loved to help and we all had our favourites. Apricot was one we all loved (and I was very partial to raspberry), but somehow I can’t recall that we were crazy about peach jam. My mom didn’t even make it, we only got a few jars from my grandma.

So this year when I spied some fresh and wonderful smelling peaches at the farmers’ market I knew I wanted to experiment and had no doubt that I could create a delicious peach jam recipe. Well I did, and once again, after Boyfriend and the family gobbled it up I can say it was a success! I even gifted some jars to grandparents and friends as they make a lovely homemade and special gift, just put the jam in nice little jars and decorate them, I’m sure they will love it!

After last week’s strawberry jam recipes I’m sharing with you another new recipe favourite I developed last week: delicious peach jam spiced up with vanilla, white rum and some thyme for added zing! (I made my vanilla extract at home, by putting vanilla beans in white rum, but you can use white rum and vanilla extract or paste just the same.)

The recipe is very easy and you can have your jam within the hour. So let’s get to it and let me know if you try it.

5.0 from 1 reviews

Peach Jam with Vanilla Rum and Thyme

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Prep time

5 mins

Cook time

30 mins

Total time

35 mins

Delicious peach jam spiced up with vanilla, white rum and some thyme for added zing. Very easy to make and success guaranteed, everyone will love it!

Author: Stella

Recipe type: Jam & Preserves

Ingredients

1000 gr peaches
150 gr coconut sugar / raw cane sugar / xylitol
juice of 1 lemon
1-2 teaspoons of vanilla extract
1 small handful of fresh thyme leaves (or 1 tablespoon of dried thyme)
5 cl Bacardi white rum
1 packet of Dr. Oetker Gelfix Super 3:1

Instructions

In a bigger pot boil water and put the peaches in the boiling water for 2-4 minutes.
Take out the peaches and carefully peel them (you may want to wait for them to cool a bit).
In a saucepan mix together the halved and sliced peaches, the sugar, lemon juice, vanilla extract and thyme, and cook on low heat until the peach softens.
Mix in the Gelfix, continue cooking on low, stirring constantly so it doesn't burn, until your jam starts to boil. Continue boiling until the mixture thickens. (Put a spot of jam on a chilled plate and if it solidifies then your jam is ready to be put into streilized jars. (If the jam is still liquid, keep it on low and stir it occasionally, it will thicken.)
Add in the white rum and while stirring boil it for another minute.
Take it off your stove and with an immersion blender blend until there are no more peach chunks.
Pour into sterilized jars, screw the lids on tight and put them upside down on a tray. After 5-10 minutes turn them over and let them cool.

Notes

1. I prefer my jam not to be too sweet and have the taste of fruit be dominant, but while cooking, taste the jam and if you find it not sweet enough add some more sugar.

2. If you use dried thyme use much less as their scent is more powerful than the fresh ones.