Lactose Free Blueberry Honey Jam
Sweet, jammy, and bursting with real blueberry flavor, this small-batch spread is the kind of thing you'll want to keep stocked in the fridge at all times. Honey steps in as the sweetener, giving the jam a floral depth that plain sugar just can't match, while fresh lemon juice and zest keep everything bright and balanced. The clever move here is the arrowroot slurry ā it creates a glossy, spoonable set without any pectin packets or dairy-based additives, making this naturally free of anything that could upset a sensitive stomach. You do need to pull it off the heat quickly once the slurry goes in, since arrowroot loses its thickening magic if it boils too long, but the instructions walk you through exactly what to look for. Spread it thick on toast, swirl it into oatmeal, or spoon it over pancakes ā it works beautifully anywhere a rich, fruity jam belongs. The ingredient list is short and honest, so you always know exactly what's going into the 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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