Blueberry Thyme Lemon Jam
- 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.
- 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.