Legume Free Blueberry Honey Jam
There is something deeply satisfying about a homemade jam that comes together with just a handful of real, whole ingredients ā no mystery additives, no long shelf-stable ingredient lists to decode. Plump blueberries are cooked down with honey, bright lemon juice, and a touch of zest until they burst into a glossy, deeply fruited spread that smells absolutely incredible. Instead of cornstarch or pectin, arrowroot starch does the thickening work here, keeping the recipe completely free of legume-derived ingredients while delivering a beautifully smooth, set texture. The technique is straightforward: let the berries reduce low and slow, then stir in the arrowroot slurry at the end and pull it off the heat quickly so it stays silky and glossy. That final jar of deep violet jam is stunning on toast, swirled into yogurt, or spooned over pancakes on a slow weekend morning. It stores in the fridge and comes together without any special equipment, making it one of those small-batch recipes you'll find yourself returning to all season long.
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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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