
Sweet, jammy, and bursting with real blueberry flavor, this spread comes together with just a handful of clean ingredients and no refined sugar in sight. Honey brings gentle sweetness while fresh lemon juice and zest add a bright, citrusy lift that keeps the whole thing from feeling one-note. Most store-bought jams are loaded with cane sugar, pectin, and additives that simply don't work for an elimination-style protocol, so making your own is genuinely the easiest workaround. The clever trick here is a quick arrowroot slurry stirred in at the end — it creates that glossy, spoonable texture you want without any grain-based thickeners. You do need to pull it off the heat promptly once it thickens, since arrowroot loses its magic if it boils too long, but the instructions walk you right through it. One batch makes 8 servings, so you'll have enough to keep in the fridge all week for topping compliant pancakes, stirring into coconut yogurt, or just eating by the spoonful.
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Learn more →8 servings

AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1 1/8 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.




Combine the blueberries, honey, lemon juice, lemon zest, and salt in a medium saucepan over medium heat. Stir to coat the berries, then cook, stirring occasionally, until the berries burst and release their juices and the mixture comes to a steady simmer, about 8–10 minutes.
Reduce the heat to medium-low and continue to cook, stirring frequently and pressing the berries against the side of the pan with the back of a spoon, until the mixture has reduced and thickened slightly and a spoon dragged through the center leaves a trail that holds for 2–3 seconds, about 8 more minutes.
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