cookBlueberry Jam with Lemon and Thyme

Blueberries are great candidates for jam-making because of their high level of pectin—preserve them at the height of summer and enjoy their flavor year-round.
From: Saveur MAKES 4 CUPS

3 lb. blueberries
3 cups (1˝ lb.) sugar
˝ tsp. kosher salt
6 tbsp. fresh lemon juice
˝ tsp. butter
2 sprigs fresh thyme

Bring blueberries, sugar, and salt to a simmer in a 4-qt. saucepan over medium-high heat. Reduce heat to medium and cover; cook, stirring occasionally, until most of the berries burst and release their liquid. Stir in lemon juice, butter, and thyme; continue to cook, uncovered and stirring continuously, until jam is thick, about 2 hours. Discard thyme sprigs. Follow canning procedures or let cool and refrigerate for up to two weeks.

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