Blueberry Thyme

Who says you make jam in the summer? I got a good deal on blueberries the other day which was perfect timing because I gave my last jar of blueberry jam away a few weeks ago. I've been playing around with using herbs in jams so thought I would add some thyme to my favourite. It worked really well. The Thyme flavour comes through bright and clear and I'm quite happy with the taste of this Blueberry Thyme Jam.

Blueberry Thyme Jam

4 ½ cups blueberries

7 cups sugar

2 pouches Certo liquid pectin

2 tbsp lemon juice

8 full sprigs thyme, tied together with string

1/4 cup thyme leaves

1 tbsp butter

1. Place half the blueberries in a pot and crush them up. Add the other blueberries and mix them in.
2. Mix in the sugar and bring to a boil, stirring regularly.
3. When the jam comes to a complete boil, add the thyme sprigs and the Certo and mix it in completely. Boil hard for one minute. Remove from the heat, add the lemon juice, thyme leaves and butter and mix until the butter melts into the jam.
4. Skim off any foam or impurities that float to the top.
5. Place clean jars on a tray and place them in a 250F oven for 5 minutes to sterilize them. Place lids in a pot of boiling water to sterilize them.
6. Remove the sprigs of thyme from the jam and pour the jam into the sterilized jars leaving about ½ inch space at the top. Put the lids on and tighten them a bit. Set them aside so the jars seal and the jam sets, usually overnight.

Makes 9 250 ml jars