Rating: 3.5 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary test

prep:
30 mins
process:
10 mins
total:
40 mins
Servings:
128
Yield:
8 half-pints
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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

22 calories; carbohydrates 6g; insoluble fiber 1g; sugars 5g; vitamin a 25.4IU; vitamin c 2.4mg; niacin equivalents 0.1mg; folate 2.9mcg; potassium 21mg; calcium 4mg; iron 0.1mg.
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