Harvest Blackberries

A favorite farm recipe:

Blackberry-Thyme Honey Jam

Ingredients

1 pound fresh blackberries (about 3 cups)
1 tablespoon fresh thyme leaves
1 tablespoon lemon juice
1/2 cup honey
Pinch of kosher salt

Directions

Step 1 – In a medium saucepan over medium heat, combine blackberries, thyme, lemon juice, and honey. Stir gently and bring to a simmer.

Step 2 – Cook for 20–25 minutes, stirring occasionally, until the mixture thickens and berries break down. Use the back of a spoon or a potato masher to gently mash berries as they cook.

Step 3 – Remove from heat and stir in a pinch of salt. Let cool slightly. For a smoother texture, press jam through a fine-mesh sieve to remove seeds.

Step 4 – Transfer to a clean jar or airtight container. Store in the refrigerator for up to 2 weeks.

Cook's Notes
This quick blackberry jam has just the right touch of thyme to make it feel extra special. Double the batch and gift a jar to a friend or neighbor — it’s summer in a jar.

Quick Ideas for Blackberry-Thyme Honey Jam

Swirl into Greek yogurt or oatmeal
Spread on warm biscuits or sourdough toast
Use as a glaze for pork or grilled chicken
Layer into thumbprint cookies or mini tarts

When is it "pick-perfect"?

Blackberries are ready to pick when the berries are fully black, glossy, and pull easily from the vine. If they’re red or firm, they’re not quite ripe — give them a few more days in the sun.

How to Harvest:

Use two fingers to gently tug ripe berries from the vine. A ripe blackberry will release with almost no effort — if you have to pull, it’s not ready yet.

Avoid overfilling your container to keep the berries from getting squished or bruised.

Storage and Enjoyment:

Store unwashed blackberries in a shallow container in the refrigerator for up to 3–5 days. Rinse just before eating to keep them fresh longer.