Wild Blueberry & Thyme Preserves

We create our own homemade thyme shrub by overnight infusion of this fragrant herb into apple cider vinegar, and then cook with wild blueberries from a small family farm in Maine and a dash of lemon juice. Just a hint of sweetness and with delicious grassy aromatic notes, this is a wild blueberry jam taken to a whole new savory level for those who love these incredible summer berries. Designed for the perfect pairing with camembert and goat cheese, as well as prosciutto. Delicious served with grilled white fish, or over breakfast crepes. Check our Cooking with Jam series for "Grilled Cheese with Blueberry & Thyme" and over 100 other recipes showcasing how to make simple dishes special with a jar of Blake Hill jam! US GOOD FOOD AWARDS WINNER 10.8 oz. GRILLED CHEESE WITH BLUEBERRY & THYME ShareShare on Facebook TweetTweet on Twitter Pin itPin on Pinterest An incredible combination of jam and cheese in an innovative way through a traditional dish. Serving Size: 1 Sandwich 2 slices of your favorite artisan loaf 3 - 4 Tbsp creamy Goat cheese (we used Vermont Creamery) Fresh arugula 2 Tbsp mayonnaise 1 Tbsp of butter Blake Hill’s Wild Blueberry with Thyme Jam INSTRUCTIONS 1 Heat a non-stick skillet over medium heat. Meanwhile, spread mayonnaise over one side of both your bread slices. This is a crucial step for a delectable, golden crust 2 Add half of the butter to the skillet and lay the bread mayo side down 3 Build your grilled cheese filling by adding the goat cheese, Blake Hill’s Blueberry with Thyme Jam, desired amount of arugula and then top with your final slice of bread, mayo side up 4 After the underside is golden brown, carefully flip your sandwich and add remaining butter to the skillet for about 4 minutes 5 Cook until the second side shows a golden color (you may gently press the sandwich down as it will help evenly brown) 6 Serve immediately and Enjoy!