Pescatarian Blueberry Honey Jam
Sweet, jammy, and bursting with real blueberry flavor, this small-batch spread comes together with just a handful of wholesome ingredients you probably already have on hand. Honey steps in as the sweetener, lending a floral depth that refined sugar simply can't match, while fresh lemon juice and zest keep everything bright and balanced. The clever use of an arrowroot slurry gives the jam a gorgeous, glossy finish without any pectin packets or lengthy canning processes ā just a quick whisk and a couple of minutes on the stove. One important trick the recipe nails: pulling the pan off the heat right after the arrowroot does its job, since overcooking it will undo all that beautiful thickness. The result is a vibrant, fruit-forward jam that sets up perfectly once it cools in the jar. Spread it on toast, swirl it into yogurt, or spoon it over pancakes ā it's the kind of thing that makes a weekend morning feel genuinely special.
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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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