Blueberry Thyme Lemon Jam

188

By Bree Hester

Prep Time:

15m - 30m

Yield:

Makes 4 (1/2 pint) jars

This simple Blueberry Thyme Lemon Jam with fresh thyme and lemon is not too sweet. It has tartness from the lemon, and just enough thyme to know that it is in there, but it is not overpowering. Tastes incredible on a piece of toast, but could also made into a pan sauce spooned over sauteed chicken, or whisked into a vinaigrette.

Rate it yourself

Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

3 cups fresh blueberries
3 1/2 cups Dixie Crystals Extra Fine Granulated Sugar
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 package (3 oz) liquid pectin
1 1/2 teaspoons fresh thyme leaves

Directions

Put blueberries and sugar into a large Dutch oven or 6 quart stainless steel pot. Add lemon zest and juice. Bring to a rolling boil, stirring occasionally. Let boil for one minute, stirring constantly. Remove from heat and immediately stir in pectin. Skim off any foam. Add thyme leaves and stir to combine.
Pour into sterilized jars, leaving 1/4 inch headspace. If planning on storing in the refrigerator, seal jars and place in fridge. If planning to store at room temperature, seal jars and process in a water bath for 10 minutes. Remove from water and let stand undisturbed for 24 hours. Store in a cool dark place for one year.

Dixie Crystals Insight

Recipe developed for Dixie Crystals by Bree Hester @bakedbree.com.

Visit Ball Canning for additional water bath canning instructions.

Rate & Review