(Tie the thyme sprigs in a bundle with string.) Combine all of the ingredients, including the herb bundle, in a heavy-bottomed pot with high sides.
Begin to cook over low heat, stirring frequently. As the fruit and sugar cook, the amount of liquid will increase and you will be able to turn up the heat to a simmer.
Cook until the mixture is thick. (The high sugar content and the need to cook the mix until very thick can make it easy to scorch. Watch the pot carefully, stirring frequently.) Remove the herb bundle and bay leaves from the preserves.
Transfer to sterilized jars, cap and let cool. Store in the refrigerator for 1 month. Alternatively, water-process the jars, then store in a cool, dry place for up to 6 months.
* Available at most grocers in the aisle near the Jell-O
2 bay leaves
48 oz. blackberries
30 oz. sugar
1½ cups red wine (such as Beaujolais or Grenache)
1 packet Sure-Jel or other pectin*
This article appears in August 2012.