Celery Free Blueberry Honey Jam
Sweet, jammy, and bursting with real blueberry flavor, this small-batch spread comes together with just a handful of wholesome ingredients you probably already have on hand. Honey steps in as the sweetener, lending a floral depth that granulated sugar simply can't match, while fresh lemon juice and zest keep everything bright and balanced. The clever thickening trick here is an arrowroot slurry ā it gives the jam a gorgeous glossy finish without any of the gummy texture that cornstarch can sometimes leave behind. You cook the berries down until they burst and reduce into a rich, deeply colored preserve, then stir in the slurry at the very end for a quick, clean set. Store-bought jams often sneak in additives and natural flavors that can be hard to vet, so making your own means you know exactly what's in every spoonful. It's wonderful slathered on toast, swirled into yogurt, or spooned over pancakes ā and the whole process is genuinely satisfying to watch come together on the stovetop.
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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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