Caramel Apple Jam

1 1/4 cups sugar4 ounces liquid pectin2 pounds apples, peeled, cored and julienned2 tablespoons fresh thyme, chopped2 teaspoons fresh lemon juicePut sugar into a sauce pan over medium-high heat. Watch closely as the sugar melts. Add pectin and thyme and stir to completely dissolve sugar; cook and stir another 5 minutes. Add apples and lemon juice and cook until thickened. Transfer to jars and refrigerate.Makes about two pints.Nutrition values per 2-tablespoon serving: 32 calories, trace amount fat (0 saturated), 8 g carbohydrates, 1 g fiber, trace amount protein, 0 cholesterol, trace amount sodium.Chef Paul Virant, Vie, Western Springs