Almond Free Blueberry Honey Jam
There is something deeply satisfying about making jam from scratch, and this blueberry version delivers that glossy, jewel-toned result you'd expect from a fancy artisan jar ā except you made it yourself in under half an hour. Honey steps in as the sweetener here, giving the jam a floral depth that plain sugar just can't match, while fresh lemon juice and zest keep everything bright and balanced. The clever thickening trick is an arrowroot slurry whisked in at the end, which gives the jam its gorgeous sheen and spoonable consistency without any nut-based additives or mystery stabilizers. For anyone navigating almond or tree-nut concerns, store-bought jams and preserves can be a surprisingly tricky category ā shared facilities and unexpected inclusions make label-reading exhausting. This recipe sidesteps all of that with a short, clean ingredient list you can verify at a glance. Spread it on toast, swirl it into yogurt, or spoon it over pancakes ā it's the kind of small-batch condiment that makes everything it touches taste a little more special.
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Learn more āIngredients
8 servings
- 2 cups fresh or frozen blueberries
- 3 tbsp honey
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp arrowroot starch
- 1 tbsp cold water
- 1 pinch fine sea salt
Instructions
- 1
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 8ā10 minutes.
- 2
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 2ā3 seconds, about 8 more minutes.
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