Jams, jellies, and preserves are some of my favorite foods. They hold so many memories for me.
Sitting at Ram’s Horn with Mom and Dad, maybe Granny and Papa is they were in town, or a baby sitter if Mom and Dad were at work and it was summer. I’d order the ham and cheese omelet without fail. It came with pancakes and toast.
I didn’t always like the pancakes, but I loved the toast. Alongside said toast were these little packets of jam in a variety of flavors. I chose a different one for each of the three halves of bread on the plate. Apple was one of my favorites, which seems odd now given that apple is an interesting and unusual jam flavor.
At home we often had a variety as well, though black raspberry was a favorite for Mom, Granny, and me. It went on toast and bagels and even coffee cake. I pretty much never buy that flavor anymore, but just thinking of it makes me smile and I swear I can almost taste it.
The thing with jam is a lot of them are loaded with sugar, which makes them have a flat sweet note instead of tasting like the fruit from which they are made.
This Paleo Blueberry Thyme Jam changes all of that. With one taste of this, there is no doubt blueberries are the star. Even though honey is a powerful flavor, it fades to the background to let the blueberries shine through with the thyme taking the passenger seat.
It may sound weird to have an herb in this jam but baking with herbs is one of my favorite things. I don’t do it enough actually because herbs add pizzazz and that hint of mystery to baked goods. You know, that what is that fabulous flavor? Thing. The woodiness of thyme works well with the rich blueberry flavors, but rosemary would be a fun swap.
Put this jam on toast, bagels, your morning oatmeal, or just grab a spoonful. I won’t tell. Stay tuned this Wednesday for a recipe using the jam too!Print
- 6 cups blueberries, picked over for stems
- ¾ cup honey
- 4 sprigs thyme
- 1 lemon
- Place blueberries, honey, and thyme in a large pot. Squeeze the juice from the lemon into the pot, being careful to catch any seeds. Add the squeezed lemon halves to the pot. Bring to a boil over medium high heat. Cook for about 20 minutes at a pretty full boil, stirring frequently, until it thickens slightly.
- Pour into a heatproof container and cool for about an hour at room temperature before refrigerating. Jam may be stored in an airtight container in the refrigerator for up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 20 minutes