• 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.

  • 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, (0 g saturated fat, 0 g polyunsaturated fat, 0 g monounsaturated fat), 0 mg cholesterol, 0 mg sodium, 6 g carbohydrates, 1 g fiber, 5 g sugar, 0 g protein.

Reviews (1)

9 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
This is my new favorite jam recipe. Comes out perfect every time and it is delicious!