Paleo Blueberry Honey Jam
Bright, jammy, and bursting with real blueberry flavor, this spread is the kind of thing you'll want to put on absolutely everything. Honey steps in as the only sweetener, lending a floral depth that refined sugar simply can't match, while fresh lemon juice and zest keep the whole thing tasting alive and vibrant. The clever trick here is arrowroot starch whisked into cold water — it creates that glossy, spoonable consistency you expect from a proper jam without any cornstarch or pectin, both of which fall outside grain-free and ancestral eating guidelines. Timing matters with arrowroot, so the recipe is careful to pull the pan off the heat right after it thickens, which keeps the texture perfect rather than watery. The result is a clean-ingredient jam with no refined additives, no mystery preservatives, and nothing you'd have to second-guess at the grocery store. Spread it on almond flour pancakes, swirl it into coconut yogurt, or just eat it off the spoon — no judgment here.
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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
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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