Blueberry Jam with Lemon and Thyme
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. Get the recipe for Blueberry Jam with Lemon and Thyme ». Helen Rosner
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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.

Blueberry Jam with Lemon and Thyme Blueberry Jam with Lemon and Thyme
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.
Yield: makes 4 Cups

Ingredients

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

Instructions

  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.

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