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.