It’s no secret that I have had a torrid love affair with blueberries since I was a young child. Recently, I have begun cheating on my beloved blueberries with its cousin, the blackberry, and using this delicious berry in more of my dishes. I figured I would make a blackberry jam but, the more I thought about it, well, it just sounded so – so – plain.
I use the same technique I used for my easiest ever strawberry jam and mixed berry jam and just tweaked it a bit. Obviously, I didn’t can it in a rolling water bath to make it shelf stable but you definitely could do it. It’s more like a refrigerator jam that will keep for a few weeks. It’s great on biscuits and toast but also, I served a bit of it with my Almond Crunch Coffee Cake. The thyme flavor is not overwhelming and, as I’m marinating on the idea of other uses, I might even try it in sauce form with a bit of red pepper for some chicken this weekend.
When you want to try something that has people wondering “Hmmm..what is that deliciousness”, try this – and let it be our little secret. I’ll never tell.
On to the recipe:
Gather the ingredients
Is there anything better than freshly squeezed OJ?
Letting the Berries work their magic with the sugar and zest
Adding the Thyme to the Berries
Bring it all to a rolling boil, let simmer and
VIOLA!
[mpprecipe-recipe:343]
