Coconut Free Blueberry Honey Jam
There is something deeply satisfying about a small-batch jam made with just a handful of real ingredients, and this blueberry version delivers big flavor with minimal fuss. Fresh or frozen blueberries simmer down with honey and bright lemon juice until they burst into a glossy, jewel-toned spread that tastes like summer in a jar. Honey steps in as the sweetener here, lending a floral depth that granulated sugar simply can't match. Instead of pectin or any processed thickener, an arrowroot starch slurry does the work ā stirred in at the end, it creates that perfect glossy set without any additives that might sneak in unwanted ingredients. Many store-bought jams and even some homemade recipes call for coconut sugar or coconut-derived thickeners, so making your own is the cleanest way to stay confidently clear of them. The technique is straightforward: cook the berries down, whisk in the slurry, and pull it off the heat before it over-boils ā arrowroot is forgiving but does need that gentle touch. Spoon it over toast, swirl it into yogurt, or dollop it onto pancakes and you'll wonder why you ever reached for a store-bought jar.
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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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