A lovely way to eat sweet blueberries at peak season. Grab a spoon!
• 4-1/2 cups of blueberries, approx. 3/4 pound
• 1 cup honey
• 1/2 cup water
• 2 pinches salt
• Four whole spring of lemon thyme ~ optional
• 2 tablespoons lemon juice
Combine all ingredients EXCEPT the lemon juice in a heavy bottomed pot. Cook on low until the honey is loose and fully incorporated with the liquid, 5-10 minutes, stirring slowly.
Raise the heat to medium-high, and bring to a rolling boil for 5 minutes, stirring constantly. Lower the heat to maintain a simmer, stirring constantly to avoid scorching. As the liquid evaporates, you must lower the heat to maintain a simmer. When the jam is thick, remove lemon thyme sprigs, if you used them. Cool completely, then add the lemon juice.
Pour into small mason jars and lid. Cool. This jam will keep for 3 months in the refrigerator.