Chestnut Free Blueberry Honey Jam
There is something deeply satisfying about a homemade jam that comes together with just a handful of real, wholesome ingredients. Plump blueberries are cooked down with honey and bright lemon until they burst into a glossy, jewel-toned spread that tastes like summer in a jar. The arrowroot starch slurry is the clever trick here ā it gives the jam a beautiful, silky set without any of the additives or thickeners that can make store-bought versions a gamble for people navigating specific food sensitivities. Because every ingredient is straightforward and easy to verify, you know exactly what you're spreading on your toast. The lemon zest adds a subtle floral lift that keeps the sweetness from feeling heavy, and the honey brings a gentle depth that plain sugar just can't match. It comes together in under half an hour and keeps beautifully in the fridge, ready to elevate everything from a morning biscuit to a cheese board.
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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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