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Mixed Berry and Thyme Jam Recipe

Mixed Berry and Thyme Jam

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (23)

  • Recipe categories: Fruit,

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Average Rating:

Total Reviews: 23

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  • on March 17, 2013

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    Same thing happened to me, as far as the texture being too loose. Here's two possible solutions:

    1 Grate a green apple into the mix. Green apples are very high in pectin, and that may help firm up the jam...as far as flavor goes, it shouldn't interfere - if anything, it might be nice. I've done this for pies with excellent results, often in combination with number 2 below.

    2 Dry tapioca pearls (this is the one I used - in a spice grinder, grind up enough to make about 2 tablespoons of fine white powder. During the last 15-20 minutes of simmering, put the powder in and stir it well. Let finish cooking, and the jam will thicken. No flavor imparted, and it is excellent jam consistency. This works well for anything you need thickened up - pie fillings, gravy, whatever.

    Interesting flavor, this thyme berry jam...like an "adult" sweet.

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  • on December 05, 2012

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    tasted delicious, not too sweet just perfect, consistence was good after it cooled off and settle. Next time I will try agave instead of maple syrup and see how it comes out

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  • on September 07, 2012

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    The taste is excellent, but couldn't get it to thicken. I don't see any suggestions on how to get it thick. Didn't care for the thyme, so left it out. I keep mine in jars in the freezer & it does great.

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  • on August 24, 2012

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    Absolutely love this jam! I just made another batch this evening. I didn't have enough strawberries but had a lot of blueberries so added extra as a substitute. The texture, taste, and consistency were wonderful- no problems. You do need to let it cool all the way in order for it to thicken. I stored some of the last batch in the freezer and it was just as good as before going in the freezer. Thank you Giada!

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  • on July 30, 2012

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    The taste is wonderful using all the ingredients in the recipe. However, I followed the recipe as shown, the mixture would not thicken, I added another hour thinking that would do the trick, no way. Viewing other comments others have had the same problem, I hope someone reads the reviews from FN and can give some adjustments as to how to improve the texture. I will use mine as a syrup because it has a wonderful taste. Will not make it again only because of the texture.

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  • on July 26, 2012

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    Perfect Delicious going to make some more Love it Giada is the best in the West

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  • on January 14, 2012

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    Perfect and delicious. The thyme was different and unique and so I may try the recipe again and to change things up a bit not include the thyme. I did use Sugar Free maple syrup and it was delicious and worked just fine.

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  • on January 13, 2012

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    I loved this jam! I did leave out the thyme because I didn't have any but my family loved the flavor. I didn't have a problem with it being too thin either.

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  • on November 10, 2011

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    Turned out just gorgeous texture wise yet I felt the flavor was odd. I thought the flavor before I added the time was lovely. I think I'll leave out the thyme next time I decided I am in the mood for a berry jam!

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  • on October 29, 2011

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    I had a problem with the jam being runny, so I did a little research. I think that if jam is runny, it wasn't cooked long enough. (According to my reading, each batch of jam requires a slightly different cooking time because each batch of berries is slightly different. Look at whether the mixture is "sheeting" when the fruit mixture is boiling to know whether you jam has been cooked long enough to thicken. I'm going to try it again later and hopefully it will thicken.

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