Chicken Free Blueberry Honey Jam
Sweet, jammy, and deeply fruity, this blueberry honey jam is the kind of thing you'll want to spread on absolutely everything ā toast, yogurt, biscuits, a spoon. The combination of ripe blueberries, floral honey, and bright lemon creates a flavor that feels both rustic and a little fancy at the same time. Arrowroot starch steps in as the thickener here, giving the finished jam a gorgeous glossy sheen without any of the cloudiness you sometimes get from cornstarch. The technique is straightforward: cook the berries down until they burst and concentrate, then stir in the slurry at the end for that perfect set. One important tip the recipe gets right ā pull it off the heat as soon as it thickens, since arrowroot breaks down quickly if it keeps boiling. The whole thing comes together in well under an hour and stores beautifully in the fridge. It's proof that a truly great jam doesn't need a long ingredient list or a complicated process.
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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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