Starting spring with this Small Batch Blueberry Thyme Jam. Sweet, lemony, & earthy! Super easy & good on all kinds of things, like cheesecake, yogurt & charcuterie board.
When I think of spring, berries come to mind. Out of all the berries, strawberries and blueberries are the ones we eat the most. I love the sweet strawberries, but also love the mild blueberries.
Many years ago, we drove by a farm in Santa Barbara and saw that they have U-Pick blueberries. There’re many places to pick strawberries in California, but blueberries are hard to find. We stopped there and picked a bucket of blueberries. They were sweet and fresh. So when I saw the fresh blueberries in the market, I couldn’t resist.
Jam is perfect! Great way to preserve the flavors and use on all kinds of things, like ice cream and yogurt. Blueberry jam is fairly common, but my twist is the thyme. The lemony and earthy flavors of thyme compliment blueberries very well. To make sure the flavors of thyme come through, I really went for it. If you tastes the jam on its own, you can really taste the thyme.
This recipe only makes about 1 cup, which is more than enough if you are making for yourself. It’s very easy and it doesn’t require pectin. Put everything in a saucepan and cook for about 30 minutes. Just make sure to check on it occasionally, so it doesn’t boil over. The jam would look a bit thin at that point, but remember it will thicken more as it cools.
I love how easy this is and it tastes amazing! Sweet, lemony and earthy. I have served this with a Basque cheesecake and it was a lovely combination. This would also be really nice on a charcuterie board with some soft cheese and crackers. Or just plain yogurt. Anything you can think of! Hope you will like this and let me know if you tried this.
Small Batch Blueberry Thyme Jam
- 1½ cups fresh blueberries
- 1 cup sugar
- Zest of ½ lemon
- Juice of ½ lemon
- 1 teaspoon fresh thyme (minced)
- Pinch of salt
- Rinse the blueberries clean and pat dried with paper towels.
- In a small saucepan over medium heat, add blueberries, sugar, lemon zest, lemon juice, thyme and salt. Bring to a boil and stir. Reduce heat to medium-low, cook for about 30 minutes, stirring occasionally. It may still look runny, but it will thicken more as it cools. Transfer to a clean glass jar. Cover and chill in the fridge for at least 3 hours.
- When I made this jam, my blueberries were on the tart side, 1 cup of sugar seems to work great. You can use less if your blueberries are sweet.
- I used quite a lot of thyme in here. You can reduce to ¾ teaspoon if you want a milder thyme flavor.
- Make sure thyme is minced finely, so no big piece in the jam.
- This jam can last for about 10 days.