#Canningthebounty: Blueberry Thyme Jam

So fun!

My canning cupboard is almost bare and now I get to spend the summer refilling it.

I happened into a raft load of blueberries for a steal the other day and jam was called for.  

I’ve wanted to eliminate added pectin from my jams (just for fun) and thought these would be a good excuse.

Raw sugar, honey, lemon zest and juice get dumped in.


I added a handful of lemon thyme and started boiling and boiling and boiling and boiling for almost an hour.  

At this point the jam coated the back of a spoon and thickened.  


 Sterilize five jars, top and boil for 13 minutes in a water bath.

Ta da!



#Canningthebounty: Blueberry Thyme Jam
  • 450 grams raw sugar
  • juice and zest of 2 lemons
  • juice of another lemon
  • 6 lbs of blueberries
  • 250 gram honey
  • ¼ cup lemon thyme
  1. Add all ingredients together and give them a stir. Bring to a rolling boil and turn heat to medium. Boil for almost an hour, stirring occasionally until the jam coats the back of a spoon. Sterilize five 500 ml jars, add hot jam, top with lids and fasten until just feather tight. Place in a boiling water bath for 13 minutes. Take out and place on a wooden board, letting cool and watching that the sealing tops compress.

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  1. says

    Hi Jane! This looks delicious! I’ve been looking for pectin-free jam recipes lately and can’t wait to try this one! Lovely photos too. Hope you are well!!

    • Jane says

      I love this one as it REALLY gels well. I bunch of other pectin free ones that I’ve tried have been delicious but just didn’t stay together very well.

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