Citric Acid Free Blueberry Honey Jam
Homemade jam is one of those small kitchen projects that delivers an outsized reward, and this blueberry version is deeply fruity, lightly floral from the honey, and genuinely beautiful spooned over toast or stirred into yogurt. For anyone avoiding citric acid, store-bought jams and preserves are a minefield ā many commercial brands use it as a preservative or pH adjuster, and it hides in ingredient lists under names that don't always ring alarm bells. This recipe keeps things clean and straightforward: fresh or frozen blueberries, a touch of honey for sweetness, a little lemon juice and zest for brightness, and arrowroot starch to bring it all together into a glossy, spoonable set. The arrowroot slurry is the smart move here ā it thickens the jam beautifully without the additives you'd find in commercial pectin blends, and the technique is simple as long as you pull it off the heat promptly. Cooking the berries down in two stages means you get real depth of flavor before the starch ever hits the pan. The result is a small-batch jam that tastes like it came from a farmers' market stand, and you'll know exactly what went into every spoonful.
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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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