Honey and Thyme Blackberry Jam |Cooking With Amanda

Every spring, right around this time, I find myself getting the itch to start canning. I walk through the farmer's markets and dream of all the jams, jellies, pickles and sauces I could make with the seasonal ingredients.

Last weekend I spotted some beautiful blackberries at one of the stands and they called my name. Then, I found this recipe in the latest Better Homes and Gardens 'Canning' magazine. Before I knew it, I was preserving this "Honey and Thyme Blackberry Jam."

Keep reading for the recipe…

I love the tart berries with the sweet honey and then the hint of savory thyme. This jam would not only be great on your morning toast, it can also be used in simple yet elegant appetizers. (Take a look at the "bruschettini" appetizer bites below.) The jam can also be brushed on pork chops or lamb chops for summer grilling. I can't wait to try that next. Now that I have preserved the berries, these flavors can be enjoyed all year long!

Honey and Thyme Blackberry Jam

3 1/4 to 3 1/2 pounds blackberries (9 1/2 to 10 cups)

1 package (1.75 oz) powdered fruit pectin for lower-sugar recipes

1/4 cup sugar

2 cups honey

2 tablespoons snipped fresh thyme

1. zin s 4 to 6 quart heavy pot crush 1 cup of the blackberries with a potato masher. Continue adding berries and crushing until you have 6 cups crushed berries. Stir in pectin and sugar. Bring mixture to a full rolling boil, stirring constantly. Stir in honey. Return to a full rolling boil, stirring constantly. Remove from heat and quickly skim off foam with a metal spoon. Stir in thyme.

2. Ladle hot jam into hot sterilized half-pint canning jars, leaving a 1/4 inch headspace. Wipe jar rims; adjust lids and screw bands.

3. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 8 half-pints.

Recipe from Summer 2013 Better Homes and Gardens "Canning" Special Interest Publication.