Nitrate & Nitrite Free Blueberry Honey Jam
Blueberries and honey are a natural pairing, and this small-batch jam lets both flavors shine without any of the additives that sneak into so many store-bought spreads. Conventional jams and preserves often rely on processed pectin or cured fruit products that can carry hidden preservatives, so making your own is a genuinely smart move when you're keeping things clean. Here, honey does the sweetening, fresh lemon juice and zest bring a bright lift, and arrowroot starch creates that glossy, spoonable consistency you want ā all without anything artificial. The technique is straightforward: cook the berries down until they burst and reduce, then stir in the arrowroot slurry at the very end for a quick thickening that keeps the jam silky rather than gummy. Pulling the pan off the heat right away is the key move, since arrowroot loses its magic if it boils too long. The result is a deeply purple, jewel-toned jam that tastes like peak summer on toast, stirred into yogurt, or spooned over pancakes.
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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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