Pecan Free Blueberry Honey Jam
There is something deeply satisfying about a homemade jam that uses just a handful of real ingredients and comes together on the stovetop in under half an hour. Plump blueberries get coaxed into a glossy, deeply flavored spread with the help of floral honey, bright lemon juice, and a little zest that keeps every bite from tasting flat or one-note. Instead of refined sugar or commercial pectin, arrowroot starch does the thickening work here ā just be sure to pull the pan off the heat promptly once the jam turns glossy, since arrowroot is a bit finicky if it boils too long. The result is a jewel-toned, spoonable jam that tastes far more complex than its short ingredient list suggests. Spread it on toast, swirl it into yogurt, or spoon it over pancakes straight from the fridge where it will keep beautifully sealed in a glass jar. For anyone navigating tree nut allergies or sensitivities, this recipe is a genuinely worry-free option ā every ingredient is straightforward, and there is nothing lurking in the list that could cause concern.
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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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