Peanut Free Blueberry Honey Jam
There is something deeply satisfying about making your own jam from scratch, and this blueberry version is bursting with bright, fruity flavor that store-bought versions rarely match. Fresh or frozen blueberries simmer down with honey and lemon into a glossy, jewel-toned spread that tastes like summer in a jar. Instead of refined sugar, honey does the sweetening here, adding a subtle floral depth that plays beautifully against the tartness of the lemon juice and zest. Arrowroot starch stands in as the thickener, giving the finished jam a beautiful sheen and a clean flavor without any starchy aftertaste ā just be sure to pull it off the heat quickly once it goes in. The whole process is straightforward and uses nothing but whole, recognizable ingredients, so you always know exactly what's going on your toast, yogurt, or biscuit. Jarring it up and keeping it in the fridge means you have a naturally sweetened, homemade condiment ready to go all week long.
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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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