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Monday, August 29 2016

Jam and jelly are delicious, unexpected options for topping savory grilled meals like lamb or pork. This rich blackberry jam recipe is perfect: not too sweet, and filled with lemony thyme flavor.


3 1/4 - pounds blackberries (9 1/2 to 10 cups)
1 - 1 3/4 ounce package powdered fruit pectin for low-sugar recipes or 3 tablespoons powdered fruit pectin for low- or no-sugar recipes
1/4 - cup sugar
2 - cups honey
2 - tablespoons snipped fresh thyme

In a 4- to 6-quart heavy pot crush 1 cup of the blackberries with a potato masher. Continue adding berries and crushing until you have 6 cups crushed berries. Stir in pectin and sugar. Bring mixture to a full rolling boil, stirring constantly. Stir in honey. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat and quickly skim off foam with a metal spoon. Stir in thyme.
Ladle hot jam into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 8 half-pints.
Nutrition Facts (Honey and Thyme Blackberry Jam)
Per serving: 22 kcal cal., 0 g fat (0 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 0 mg chol., 0 mg sodium, 6 g carb., 1 g fiber, 5 g sugar, 0 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 10:23 am   |  Permalink   |  0 Comments  |  Email

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