Apple Blackberry Thyme Jam Recipe

• 2 cups sugar
• 2 teaspoons Pomona's Universal Pectin
• 2 cups finely diced apples (from about 2 medium apples)
• 2 cups coarsely pureed blackberries (from about two 6-ounce packages)
• Zest and juice from 1 lemon
• 2 teaspoons calcium water (included in the Pomona's package)
• 2 teaspoons chopped fresh thyme

1. Combine the sugar and pectin in a medium bowl and set aside.
2. Combine the apples and blackberries in a large, heavy bottomed pot. Stir in the lemon zest and juice and the calcium water. Bring the mixture to a boil, stirring constantly. Add the sugar-pectin mixture and return to a boil. Boil hard for one minute.
3. Remove the pot from the heat and skim any foam from the surface of the jam with a cold metal spoon. Stir in the thyme. Ladle the jam into hot sterilized jars and process them in a hot water bath for 10 minutes.

sugar, universal, apples, blackberries, lemon, calcium water, thyme

Taken from www.seriouseats.com/recipes/2013/04/apple-blackberry-thyme-jam-recipe.html (may not work)