Honey Thyme Blackberry Jam


Honey Thyme Blackberry Jam

Berry season is on it's way! Now is a good time to get out your canning equipment or sign up for a class to preserve these delectable bites when they are at their sweetest and juicest. Adding herbs to jams crosses a typically sweet serving to a savory one. This jam is great on scones, added to smoothies but you can also thin it a bit to use as a glaze or sauce with pork or chicken.
Servings: 4 250 ml jars
Author: Poppy Innovations



  • 4 6 oz containers of fresh blackberries
  • 2 T granulated sugar
  • 1 T & 1 ½ tsp low-sugar pectin
  • 1 cup honey
  • 2 T fresh thyme



  • Prepare a boiling water bath and jars to sterilize. Wash jars and lids with hot soapy water and place jars (not the lids) in the water bath to sterilize. Do not sterilize flat lids and lid rings.
  • In a large, nonreactive pot over medium heat, add the berries and crush with a potato masher. Bring to a simmer and add in sugar and pectin.
  • Bring to a rolling boil, stirring constantly. Stir in honey, boil hard 1 minute more. Stir in thyme.
  • Remove the pot from the heat and ladle the jam into hot jars. Leave ¼ inch headspace. Wipe the rims, apply the lids and rings until finger tight only. Process in a boiling water bath for 20 minutes (adjusted for Calgary altitude).


Tip: Try adding another herb or flavouring of your choice.