BHA & BHT Free Blueberry Honey Jam
Most store-bought jams are loaded with synthetic preservatives like BHA and BHT, which makes finding a clean option on the grocery shelf genuinely frustrating. This small-batch blueberry jam skips all of that entirely, relying on nothing but real fruit, raw honey, bright lemon, and a touch of arrowroot starch to get that gorgeous, glossy set. The process is deeply satisfying ā watching the berries burst and collapse into a deep violet, fragrant mixture is one of those kitchen moments that makes you wonder why you ever bought the jarred stuff. Honey brings a floral sweetness that refined sugar simply can't match, and the lemon zest keeps everything tasting alive and vibrant rather than flat. Arrowroot is a brilliant natural thickener here because it creates a beautifully clear, shiny finish without any of the additives found in commercial pectin blends ā just be sure to pull it off the heat promptly once it thickens. Spread it on toast, swirl it into yogurt, or spoon it over pancakes; the uses are practically endless. A single batch comes together in under half an hour and keeps in the fridge, ready whenever you need a little something sweet and completely clean.
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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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