Blueberries are great candidates for jam-making because of their high level of pectin; lemon and thyme make them burst with flavor. This recipe comes to us from Karen Solomon, author of Jam It, Pickle It, Cure It.
This sauce adds a fresh, light quality to any dish you serve it with and is so loaded with nutrients it should be considered a super-food level condiment. It's great with rice + beans, eggs, couscous, pasta, and grilled meats. Try it out!