Black Pepper Free Blueberry Honey Jam
Sweet, jammy, and bursting with real blueberry flavor, this homemade spread is the kind of thing you'll want to keep a jar of in the fridge at all times. Honey steps in as the sweetener, giving the jam a floral depth that plain sugar just can't match, while fresh lemon juice and zest keep everything bright and balanced. Many store-bought jams and preserves sneak in unexpected spices or additives, so making your own means you know exactly what's in every spoonful. The thickening here comes from an arrowroot slurry rather than pectin, which gives the finished jam a gorgeous glossy sheen and a texture that sets up beautifully without any fuss. The technique is straightforward ā cook the berries down until they burst and reduce, then stir in the slurry at the end and pull it off the heat quickly so the arrowroot does its job. Spoon it over toast, swirl it into yogurt, or use it as a filling ā it's versatile enough to earn a permanent spot in your weekly rotation.
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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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