This easy homemade blueberry jam gets an earthy twist from a bit of fresh thyme. This crock pot jam is perfect on crostini appetizers, as a topping for fish or chicken, or on your morning toast! Vegetarian, Vegan.
I’m writing this post from 36,000 feet while on a plane to Phoenix (YAY TECHNOLOGY). I’ve also been up since 3am, so if my writing gets a little…off-track? Just roll with it.
It’s the beginning of a whirlwind month for me – first, I’m spending a few days in Arizona for the Mortar Board National Conference (I’m part of their national leadership board) to talk about leadership and fundraising and event coordinating and strategic planning and all my faaaaaavorite (seriously) organizational/administrative things (COLOR CODING 4 LYFE).
Then, on Sunday, I’m off to Oregon for THE WHOLE REST OF AUGUST. I’m meeting with some clients in person, hanging out with my family, soaking up enough Portland to last me the next year or so, and taking press visits to local farms, fisheries, and food artisan hubs in PDX and elsewhere in the Pac-NW. I’ll be taking lots (and lots and lots and lots) of pictures, writing about food systems in the Northwest for both Life As A Strawberry and The Sustainable Seafood Blog Project, and eating ALL.OF.THE.THINGS. (Side note: if you’re located in Oregon or Washington, represent a food and sustainability- or hunger-related organization, and would like to show me and my readers around your operation, shoot me an email! I’d love to connect).
But I think the point of this post is to tell you about jam, yes? THIS jam ⬇️⬇️⬇️.
I loved the strawberry basil slow cooker jam I made last year so much that I decided to give it a whirl with a blueberry and thyme combo. Now, confession: I am not a blueberry person. Like, AT ALL. But my friend Megan (HI MEGAN) gifted me with a giant bag of blueberries when she moved out of town, and they sat in my fridge just staring at me for a few days before it occurred to me to cook them down with some sugar and herbs and slather them on bread (along with a heap o’ goat cheese, you know how I do). Fresh blueberries are fun because you can pick them up at the farmer’s market in nifty little containers, but frozen blueberries work just as well.
If you’re not a fan of chunky jam (*raises own hand*) give the final product a whirl in the blender to smooth it out and make it more spreadable. I served it with crostini topped with a shmear of goat cheese (can you say shmear when it’s goat cheese? Or does it have to be cream cheese? Shmear police assemble!) and it was kind of awesome. Kyle and I actually liked the combo so much that we forewent real dinner and instead ate a meal’s worth of these crostini jam guys. And then I bought more bread and ate it again for breakfast yesterday. #CantStopWontStop
The thyme in this jam is mellow – it lends a deep, earthy flavor but doesn’t jump out and smack you in the face. I loved this combo, and the tartness of the goat cheese we paired it with just took it over the top. PLUS, this is slow cooker blueberry thyme jam, which means it takes maybe twenty seconds to throw together and won’t produce any excessive stovetop heat (it is summer, after all).
Happy jamming, friends!
- 2 cups blueberries
- 2 tsp. lemon juice
- 2-3 sprigs fresh thyme
- ⅓ cup sugar
- Toss all ingredients together in a slow cooker. Cover and cook on low for 2-3 hours.
- After 2-3 hours, remove slow cooker cover and stir jam. Cook uncovered for an additional 2-3 hours until jam has thickened. Serve immediately or let cool and store in the fridge for up to a week.
Serving suggestion: toast baguette slices and spread goat cheese onto bread. Top with jam and enjoy!