Honey and Thyme Blackberry Jam

I love to make homemade jams and preserves.  You’d be surprised how easy it is and how much better homemade tastes.  Also, you can make whatever flavor combination you like.  I like to make specialty jams that you cannot buy in your grocery store.  I have also successfully been able to cut down this recipe to make a single jar for when you do not wish to try canning.

blackberry jam on toast


Honey and Thyme Blackberry Jam

  • 3 1/4 – 3 1/2  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 heavy saucepan, crush 1 cup of the berries with a potato masher.  Continue to add berries and mash until you have 6 cups of crushed berries.  Stir in the pectin and the sugar.  Bring this mixture to a full boil, stirring constantly.  Stir in the honey and return to a boil, stirring.  Allow to boil for one minute longer then remove from heat, skim off any foam with a metal spoon, and stir in the thyme.

Ladle the hot jam into hot sterilized half pint canning jars being sure to leave 1/4-inch headspace.  Wipe the jar rims, then add lids and screw bands.

Process the jars in a boiling water canner for 10 minutes; the timing begins once the water in the canner returns to a boil. 

Let the jars sit in the canner 5-10 minutes, then remove and cool on a clean kitchen towel.  Leave overnight and check the seals in the morning.

Any jars that have not sealed can be re-canned or used right away.  Store in the refrigerator for up to a month.

Makes 8 half-pints.

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