Blueberry Jam with Lemon and Thyme

Blueberry season is a fast and furious few weeks in the Midwest, when all the stands at the farmers markets are teeming with pints of the plump, juicy berries and farms offer you-pick berries for incredible prices.

Last year as the season was winding down, I purchased a 10-pound box of blueberries from a Michigan farm at my local farmers market for about the same price as 2 quarts of blueberries earlier in the season – it was too good of a deal to pass up! But what to do with all those blueberries? My Blueberry Jam with Lemon and Thyme recipe doubles nicely, so I made three double batches with my 10 pounds of blueberries (and still had some berries leftover to snack on). My Blueberry Jam with Lemon and Thyme is free of refined sugar and artificial pectin and enjoys a little extra flavor boost from the lemon and thyme, just enough to make it interesting. I shared a couple of jars with my parents and some neighbors and stocked the rest in my freezer to enjoy peak blueberry goodness for months to come. I’ll bet you never knew how much you enjoyed blueberry jam until you try this recipe! Of course, you can always spread some blueberry jam across a toasty piece of bread, but it can do so much more! We love it mixed into plain Greek yogurt topped with a handful of fresh blueberries for breakfast or spooned (warm or cold) over vanilla ice cream or frozen yogurt for dessert. It’s also yummy stirred into your morning oatmeal and makes a great addition to any charcuterie and cheese board.

TIP: When making a double batch of Blueberry Jam with Lemon and Thyme, I nearly double the cooking times as well.

***Note: Blueberry Jam with Lemon and Thyme is a freezer jam. While it will last in your freezer for several months, it is not shelf stable.***

Blueberry Jam with Lemon and Thyme

Ingredients

Include everything your reader needs to make this recipe perfectly, with measurements, optional additions, or alternatives. For example:

• 24 oz fresh blueberries

• 1 granny smith apple (about 200g), peeled, cored, and grated

• 7-8 thyme sprigs (3g), tied together with kitchen twine for easy removal

• 5 tablespoons honey

• 1 large lemon (150g), zest & juice

• 1 teaspoon vanilla bean paste or pure vanilla extract

How to make Blueberry Jam with Lemon and Thyme

Combine all ingredients in a 4-quart saucepan. Bring to a boil over medium-high/high heat, and boil for 10 minutes, stirring occasionally. Reduce to medium heat and continue cooking for 15 minutes, stirring occasionally to help break up blueberries. Reduce to low heat, and allow to simmer for 5 to 10 minutes while jam thickens. Remove thyme sprigs.

Pour hot jam into sterilized glass jars, top with seals and rims, allow to cool completely on counter - you will hear the lids pop as they cool and seal. Blueberry jam will stay good for 2 weeks in your refrigerator or many months in the freezer.