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Blueberry Thyme Lemon Jam
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Blueberry Thyme Lemon Jam
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This simple blueberry jam with fresh thyme and lemon is not too sweet. It has tartness from the lemon, and just enough thyme to know that it is in there, but it is not overpowering. Tastes incredible on a piece of toast, but could also made into a pan sauce spooned over sauteed chicken, or whisked into a vinaigrette.

Prep time
0:15 to 0:30
Makes 4 (1/2 pint) jars
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Blueberry Thyme Lemon Jam
Extra Fine Granulated Sugar
Prep time :
0:15 to 0:30
Yield :
Makes 4 (1/2 pint) jars



  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.


Recipe developed for Imperial Sugar by Bree Hester

Visit Ball Canning for additional water bath canning instructions

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