Gluten Free Blueberry Honey Jam
Sweet, jammy, and bursting with real blueberry flavor, this homemade spread is the kind of thing that makes plain toast feel like a treat. Honey steps in as the sweetener, adding a floral depth that refined sugar just can't match, while fresh lemon juice and zest keep everything bright and balanced. The clever move here is the arrowroot starch slurry ā it thickens the jam beautifully without any cornstarch or pectin, making it a naturally grain-free option that doesn't require any specialty swaps or label-reading at the store. Just a quick whisk of arrowroot and cold water stirred into the simmering pot, and the jam turns glossy and spoonable in under two minutes. The technique is straightforward enough for a weeknight but the result looks and tastes genuinely impressive. Spoon it over yogurt, swirl it into oatmeal, or spread it thick on a warm biscuit ā it disappears fast either way.
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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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