MSG Free Blueberry Honey Jam
Store-bought jams are one of those sneaky places where additives, preservatives, and flavor enhancers can hide in plain sight ā making a homemade version like this one a genuinely smart swap. This blueberry honey jam is bright, fruity, and deeply satisfying, with fresh lemon juice and zest cutting through the natural sweetness of the berries in the best possible way. Honey stands in as the only sweetener, keeping things clean and simple without sacrificing any of that jammy richness. Arrowroot starch does the thickening work here ā it creates a beautifully glossy set without any of the processed additives found in commercial pectin blends. The technique is straightforward: cook the berries down until they burst and concentrate, then stir in the arrowroot slurry at the end for that perfect spoonable texture. Spread it on toast, swirl it into yogurt, or spoon it over pancakes ā this little jar punches well above its weight.
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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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