This sweet, tart, herbaceous jam pairs well with hearty whole grain breads and bran muffins. It can also be used as a glaze for pork tenderloin. Pulse the blackberries in the food processor a few times to coarsely puree them.
About the Author: Lucy Baker is a food writer and the author of The Boozy Baker: 75 Recipes for Spirited Sweets and Edible DIY: Simple, Giftable Recipes to Savor and Share. She lives in Brooklyn with her husband, son, and dachshund.
Read more: Preserved: Apple Blackberry Thyme Jam
- Yield:makes 4 half-pint jars
- Active time: 30 minutes
- Total time:1 hour
- 2 cups sugar
- 2 teaspoons Pomona's Universal Pectin
- 2 cups finely diced apples (from about 2 medium apples)
- 2 cups coarsely pureed blackberries (from about two 6-ounce packages)
- Zest and juice from 1 lemon
- 2 teaspoons calcium water (included in the Pomona's package)
- 2 teaspoons chopped fresh thyme
Combine the sugar and pectin in a medium bowl and set aside.
Combine the apples and blackberries in a large, heavy bottomed pot. Stir in the lemon zest and juice and the calcium water. Bring the mixture to a boil, stirring constantly. Add the sugar-pectin mixture and return to a boil. Boil hard for one minute.
Remove the pot from the heat and skim any foam from the surface of the jam with a cold metal spoon. Stir in the thyme. Ladle the jam into hot sterilized jars and process them in a hot water bath for 10 minutes.