By the beginning of April, I am so over winter food. I'm bored with braises and roasts, sick of hot chocolate, and entirely done with root vegetables. But here in New York, the farmers' markets and produce aisles are still bereft of the ingredients I crave: tender rhubarb, baby artichokes, and slim stalks of asparagus. Not to mention berries, which won't be here for what seems like eons.
Too impatient to wait, I conjured up this recipe. Apples, which are always in season and readily available, are matched with imported blackberries, along with big pinches of fresh thyme and lemon zest. The results are sweet, tart, herbaceous, and just enough to hold me over for a few more weeks.
Try this jam with hearty, whole grain breads, bran muffins, or use it as a glaze for pork tenderloin.
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About the Author: Lucy Baker is a food writer and the author of The Boozy Baker: 75 Recipes for Spirited Sweets and Edible DIY: Simple, Giftable Recipes to Savor and Share. She lives in Brooklyn with her husband, son, and dachshund.