Blueberry Thyme Lemon Jam

Products Used
Blueberry Thyme Lemon Jam



    1. Put blueberries and sugar into a large Dutch oven or 6 quart stainless steel pot. Add lemon zest and juice. Bring to a rolling boil, stirring occasionally. Let boil for one minute, stirring constantly. Remove from heat and immediately stir in pectin. Skim off any foam. Add thyme leaves and stir to combine.
    2. Pour into sterilized jars, leaving 1/4 inch headspace. If planning on storing in the refrigerator, seal jars and place in fridge. If planning to store at room temperature, seal jars and process in a water bath for 10 minutes. Remove from water and let stand undisturbed for 24 hours. Store in a cool dark place for one year.
    Imperial Sugar Insight

    Recipe developed for Imperial Sugar by Bree Hester

    Visit Ball Canning for additional water bath canning instructions

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