Pregnancy Friendly Blueberry Honey Jam
Bright, jammy, and lightly floral, this blueberry spread comes together with just a handful of wholesome ingredients and no refined sugar in sight. Sweetened with honey and brightened by fresh lemon juice and zest, it hits that perfect balance of tart and sweet without anything unnecessary going into the jar. For anyone navigating pregnancy cravings while keeping a close eye on what they're eating, knowing exactly what's in your food is a genuine comfort — and this recipe makes that easy. Arrowroot starch stands in as the thickener here, giving the jam a beautiful glossy finish without the additives you might find in commercial pectin products. The technique is straightforward: cook the berries down until they burst and reduce, whisk in the slurry at the end, and pull it off the heat before it over-boils so the starch keeps its hold. Spoon it over toast, swirl it into yogurt, or dollop it onto oatmeal — it's the kind of small, satisfying thing that makes eating well feel genuinely enjoyable rather than like a chore.
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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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