Low Iodine Blueberry Honey Jam
There is something deeply satisfying about making your own jam from scratch, and this blueberry version delivers that sweet, jammy reward with just a handful of clean ingredients. Fresh or frozen blueberries cook down with honey, bright lemon juice, and a little zest until the whole mixture becomes glossy, fragrant, and deeply fruited. For anyone navigating a low-iodine approach, store-bought jams and preserves can be a minefield of additives and uncertain ingredients — making your own puts you completely in control. The thickener here is arrowroot starch rather than commercial pectin, which keeps the ingredient list short and straightforward. A quick slurry whisked into the simmering berries gives the jam its beautiful, glossy finish without any fuss. The key technique is pulling the pan off the heat promptly after adding the arrowroot, since a hard boil will break down its thickening power — so stay close and keep stirring. Spoon it over toast, swirl it into oatmeal, or eat it straight from the jar; it keeps beautifully in the fridge and tastes like summer in every bite.
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Learn more →Ingredients
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
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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 8–10 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 2–3 seconds, about 8 more minutes.
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