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Honey and Thyme Blackberry Jam

Makes: 128 servings
Serving size: 1 tablespoon Yield: 8 half-pints
Prep 30 mins Process 10 mins
Honey and Thyme Blackberry Jam
Ingredients
  • 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
Directions

1. In a 4- to 6-quart heavy pot crush 1 cup of the blackberries with a potato masher. Continue adding berries and crushing until you have 6 cups crushed berries. Stir in pectin and sugar. Bring mixture to a full rolling boil, stirring constantly. Stir in honey. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat and quickly skim off foam with a metal spoon. Stir in thyme.

2. Ladle hot jam into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.

3. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 8 half-pints.

Nutrition Facts (Honey and Thyme Blackberry Jam)
  • Servings Per Recipe 128,
  • cal. (kcal) 22,
  • Fat, total (g) 0,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 6,
  • Monounsaturated fat (g) 0,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 1,
  • sugar (g) 5,
  • pro. (g) 0,
  • vit. A (IU) 25,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 3,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 0,
  • Potassium (mg) 21,
  • calcium (mg) 4,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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