Begin by sterilizing 2-3 half-pint canning jars. Place them in a pot of boiling water for 10 minutes, ensuring they are covered completely.

In a large heavy-bottomed pot, combine your diced ripe golden fruit, granulated sugar, fresh lemon juice, and water. Stir well, ensuring the sugar dissolves completely. Let this blend sit for about 10 minutes.

Place the pot over medium-high heat and bring the mixture to a rolling boil. Stir constantly for 15-20 minutes until reaching a syrupy texture.

Perform the wrinkle test by spooning a small amount of jam onto a chilled plate. If it wrinkles, it’s ready; if not, boil for an additional 2-5 minutes.

Remove the pot from heat and stir in the fresh thyme. Pour the hot jam into prepared jars, leaving 1/4 inch of headspace.

Wipe the rims with a clean cloth, place the lids securely on each jar, and process them in boiling water for 10 minutes for shelf stability.

Allow jars to cool at room temperature for several hours. Check that the seals are properly formed before storing.