Lupin Free Blueberry Honey Jam
There is something deeply satisfying about a homemade jam that uses just a handful of real, recognizable ingredients ā no mystery additives, no fillers, and absolutely nothing to second-guess on a label. Plump blueberries are cooked down with honey, bright lemon juice, and a little zest until they burst into a glossy, deeply fruited spread that smells incredible on the stovetop. Instead of conventional thickeners that can hide unwanted ingredients, arrowroot starch whisked into cold water does the job beautifully, giving the finished jam a silky, jewel-toned consistency. The technique is straightforward but rewarding: patience during the simmer lets the natural sugars concentrate, and pulling the pan off the heat at exactly the right moment keeps the texture perfect. Spread it thick on toast, swirl it into yogurt, or spoon it over pancakes ā it punches well above its weight for something made with so few ingredients. Once you see how easy it is to put up a jar of this at home, store-bought will be hard to justify.
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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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