Emulsifier Free Blueberry Honey Jam
Most store-bought jams are loaded with additives like lecithin, pectin blends, and other emulsifying agents that can be hard to track down on a label. This blueberry honey jam skips all of that entirely, relying on nothing but real fruit, a drizzle of honey, bright lemon, and a simple arrowroot slurry to get that gorgeous, glossy set. The result is deeply fruity and just sweet enough, with a jammy texture that feels genuinely homemade in the best possible way. Cooking the blueberries down slowly lets their natural juices concentrate and develop real depth before the arrowroot goes in ā and that quick one-to-two minute finish keeps the texture silky rather than gluey. It's a smart technique that works beautifully without any of the thickeners or stabilizers you'd normally find in a commercial jar. Spread it on toast, swirl it into yogurt, or spoon it over pancakes ā this one earns a permanent spot in the fridge.
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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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