Dairy Free Blueberry Honey Jam
Bright, jammy, and lightly floral, this blueberry honey jam is the kind of thing you'll want to spread on absolutely everything ā toast, pancakes, yogurt, a spoon straight from the jar. It skips refined sugar entirely, leaning on honey to sweeten the berries while fresh lemon juice and zest keep the flavor lively and a little tart. Most store-bought jams sneak in additives or are processed on shared lines that can be a concern for those avoiding certain ingredients, so making your own is a genuinely satisfying solution. The thickening here comes from an arrowroot slurry rather than pectin or any dairy-based ingredient, which gives the finished jam a beautiful glossy sheen without any animal-derived extras. The technique is straightforward ā you're essentially coaxing the berries into releasing their natural juices, reducing everything down, then finishing with that quick starch slurry for the perfect spreadable consistency. One important note from the instructions: pull the pan off the heat as soon as the jam thickens, since arrowroot loses its magic if it boils too long. A single jar of this in the fridge will upgrade your mornings for the whole week.
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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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