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.
- 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
- 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.