Lemon Thyme Jam & Vanilla Ice Cream

Wood smoked olive oil

Sea salt flakes

Peel the lemons, keeping only the yellow zest, the white pith will make your jam bitter

Place water and lemon peel in a saucepan and bring to the boil

Simmer for 5 minutes and then strain

Repeat process twice more to reduce bitterness and soften the peel

Set aside to cool

Once cooled, coarsely chop the peel

Meanwhile, segment the lemons, removing all remaining pith and any seeds

Weigh the lemon flesh and add half of the weight in sugar e.g. if the lemons weigh 700g you would add 350g sugar

In a small saucepan combine the lemon segments, sugar, chopped lemon zest, and lemon thyme

Bring to the boil and then simmer over low to medium heat for approximately 30 minutes, stirring every 10 minutes to prevent the jam from burning. (Tip: Test the set by putting a tsp of jam onto a cold saucer and storing in the fridge for a few minutes.)

Remove the saucepan from the heat, allowing the jam to cool slightly before discarding the lemon thyme twigs

Transfer the jam to a clean, dry jar closing the lid and allow to cool overnight

Once cooled store in the fridge

To serve, top the Norco Cape Byron Ultimate Vanilla ice cream with the lemon thyme jam, drizzle with the wood smoked olive oil and sprinkle with sea salt flakes