Blueberry Jam with Lemon and Thyme

Name: Blueberry Jam with Lemon and Thyme
Total time: PT0D0H0M
Yield: makes 4 Cups
Ingredients: 3 lb. blueberries; 3 cups (1 1/2 lb.) sugar; 1 ⁄ 2 tsp. kosher salt; 6 tbsp. fresh lemon juice; 1 ⁄ 2 tsp. butter; 2 sprigs fresh thyme

Serves
makes 4 Cups

HELEN ROSNER

Blueberries are great candidates for jam-making because of their high level of pectin—preserve them at the height of summer and enjoy their flavor year-round. This recipe comes to us from Karen Solomon, who developed it for our Preserve the Season series.

Ingredients

3 lb. blueberries
3 cups (1 1/2 lb.) sugar
¹⁄₂ tsp. kosher salt
6 tbsp. fresh lemon juice
¹⁄₂ tsp. butter
2 sprigs fresh thyme

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Instructions

Step 1

Bring blueberries, sugar, and salt to a simmer in a 4-qt. saucepan over medium-high heat. Reduce heat to medium and cover; cook, stirring occasionally, until most of the berries burst and release their liquid. Stir in lemon juice, butter, and thyme; continue to cook, uncovered and stirring continuously, until jam is thick, about 2 hours. Discard thyme sprigs. Follow canning procedures or let cool and refrigerate for up to two weeks.