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. This recipe comes to us from Karen Solomon, who developed it for our Preserve the Season series.
- 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
- 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.