Blueberries + Thyme

You make an impression with food and word gets around.  Recently, a dear friend was singing the praises of a jam she had recently tasted, a jam made with blueberries and thyme.  I had never had blueberries and thyme jam.  Since this was uncharted territory (and Capt. Google wasn't delivering) I asked this friend-of-a-friend if she wouldn't mind sharing her recipe with me.  And she did.  And so, my Saturday afternoon was a jam-bonanza.

Kate's Jam

3 bags, frozen Organic Wild Blueberries
7 cups, sugar
2 Tablespoons fresh lemon juice
4-6 sprigs of fresh thyme

2 packets Certo™ pectin

Combine fruit and lemon juice in a large sauce pan over low heat.  Slowly add the sugar, and while stirring constantly, crank the heat up to high.  Toss in the thyme.  Bring to a rolling boil (meaning that even while stirring the fruit and sugar is boiling) and add the pectin.  Stir for one minute while boiling.  Remove from heat.  Carefully spoon molten blueberry goo into containers while removing thyme branches (this is tricky because the jam-lava is hot).  And then either follow the canning instructions from the Certo box - or - just set aside and allow to set.