In a saucepan, bring the first six ingredients to a boil. (For the fresh thyme, pull the leaves and then add them to the jam mix or tie them together and remove them when the jam is thick.) Press the berries with the back of the spoon or a spatula. Keep cooking until thick, and then let cool.

 Cream the butter and sugar together until light and fluffy. Then add the egg and vanilla, making sure to scrape the bowl in between.

 Fold in the jam; if the batter is too loose, let it set for 30 minutes in the fridge. Scoop cookies and place on a parchment-lined sheet tray. Bake at 350 for 10 minutes, rotating the pan after 5.