In a large saucepan over medium heat, combine the lemon juice, lemon zest, sliced chilies, thyme leaves, and salt. Bring to a gentle simmer, stirring occasionally.
Stir in the fruit pectin and cook for 2 to 3 minutes, stirring constantly to fully dissolve.
Add the granulated sugar and honey, stirring until completely dissolved.
Increase the heat slightly and bring the mixture to a rolling boil. Cook for 5 to 7 minutes, stirring frequently to prevent sticking.
Reduce the heat and continue simmering until the jam thickens and coats the back of a spoon.
Remove from heat and skim off any foam from the surface.
Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace.
Seal with lids and allow to cool completely before refrigerating. The jam will continue to set as it cools.
Variations :
Substitute part of the lemon juice with orange juice for a softer citrus profile.
Add a small pinch of crushed red pepper flakes for extra heat.
Infuse with a sprig of rosemary instead of thyme for a more robust herbal note.
Stir in a splash of white wine for subtle complexity.
Tips :
Strain out the chili slices and thyme before jarring for a smoother, more refined texture.
Use freshly squeezed lemon juice for the brightest flavor.
Monitor the boil closely to avoid overcooking, which can darken the jam.
Store refrigerated for up to three weeks, or process in a water bath for longer shelf stability.
