Eosinophilic Esophagitis Friendly Blueberry Honey Jam

Bright, jammy, and deeply fruity, this blueberry spread is the kind of thing you'll want to put on absolutely everything. The short ingredient list — fresh or frozen blueberries, honey, lemon, and a pinch of sea salt — keeps things beautifully clean and free from the common triggers that make store-bought jams so tricky to navigate. Instead of pectin or cornstarch, arrowroot starch does the thickening work here, creating a glossy, spoonable texture that sets up perfectly without any of the usual additives. The technique is straightforward: let the berries burst and reduce low and slow, then stir in the arrowroot slurry at the very end for that satisfying, jewel-toned finish. One thing to keep in mind is that arrowroot is sensitive to heat, so pulling the pan off the burner right after it thickens is the key move — boil it too long and you'll lose that gorgeous gel. Spoon it over safe toast, swirl it into yogurt, or use it as a simple topping wherever you need a little sweetness. It stores in the fridge in a sealed jar, so a single batch goes a long way through the week.

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