Blueberry Lemon Jam

As I said in my Spiced Blueberry Jam 'ible I made several types of blueberry jams with the copious amount of blueberries Ohio farmers produced this summer, I was able to make a few because they're so easy to make. This Blueberry Lemon Jam is light and bright and lets those tart blueberries shine, while sugar helps it from being too tart. I added a sprig of lemon thyme, because, as the name suggests, it smells like lemon, and I really love thyme's verdant brightness.

Great for any number of baked goods; toast, swirled in muffin batter, over pancakes, waffles, or French toast, my Aunt thinks it will be great over ice cream. Choose your own nut butter and make a great sandwich, make fruit crisp bars, stir into oatmeal, etc. etc.

How will you use your Blueberry Lemon Jam?

Makes about 8 half pints (I also use 4 oz. jars)

Recipe adapted from Ball Blue Book Guide to Preserving

Sorry the picture also includes limes, I made Blueberry Lime Jam the same day.

4 1⁄2 cups blueberries (about 1 1/2 lbs.)

6 1⁄2 cups sugar

2 teaspoons grated lemon zest

1⁄3 cup lemon juice

1 sprig thyme, optional

1/4 tsp. butter, optional, helps reduce foam

2 (3-ounce) envelopes liquid fruit pectin (Ball Fruit Jell)

Wash blueberries and lemon under cold running water; drain. Crush blueberries one layer at a time using a potato masher (I pulse in my food processor). Grate the lemon, measure 2 tsp. zest, then juice the lemon and measure 1/3 cup juice.

Prepare jars and boiling water canner. Sanitize jars in the canner, or in a 225F oven for at least 20 minutes. Keep the water in the canner hot. Wash lids and bands and warm the lids in a small saucepan, filled with water, over medium-low heat.

Combine crushed blueberries, lemon zest, lemon juice, thyme, and butter in a large saucepan. Bring mixture to boil over medium-high heat. Add sugar, stirring until sugar dissolves. Bring mixture to a rolling boil that cannot be stirred down. Stir in pectin. Boil hard for 1 minute, stirring constantly. Remove from heat, remove and discard thyme sprig. Skim foam if necessary.

Ladle hot jam into a hot jar, leaving 1/4-inch headspace. Remove air bubbles. Wipe jar rims with a damp paper towel. Center lid on jar and adjust screw band fingertip tight.

Process half-pint jars for 10 minutes, start timer when water returns to boiling. Turn off heat and remove lid, let jars cool for 5 minutes. Remove from canner to a cooling rack or a kitchen towel-lined countertop.

Leave jars alone at least 12 hours before labeling and storing. Jars can be stored, away from heat and sunlight, up to one year. Store opened jars in the refrigerator.