Gelatin Free Blueberry Honey Jam
Most store-bought jams rely on pectin or gelatin to get that thick, spoonable texture ā and tracking down a version that skips both can be genuinely frustrating. This blueberry honey jam solves that problem beautifully by using arrowroot starch as the thickener, which gives the finished jam a gorgeous glossy sheen without any animal-derived ingredients. Fresh or frozen blueberries simmer down with honey, lemon juice, and a little zest until the fruit bursts and the whole kitchen smells incredible. The arrowroot slurry goes in right at the end, transforming the bubbling mixture into a thick, jewel-toned spread in just a couple of minutes. The technique is straightforward but worth paying attention to ā pulling the pan off the heat promptly keeps the arrowroot working at its best. Spread it on toast, swirl it into yogurt, or spoon it over pancakes; the bright berry flavor and natural sweetness from the honey make it hard to stop at just one 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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