
Sweet, jammy, and bursting with real blueberry flavor, this homemade spread comes together with just a handful of wholesome ingredients you can feel good about. Honey steps in as the sweetener, lending a floral depth that granulated sugar simply can't match, while fresh lemon juice and zest keep everything bright and balanced. The clever use of arrowroot starch as a thickener gives the finished jam a gorgeous glossy sheen without any of the cornstarch guesswork โ just be sure to pull it off the heat quickly once it thickens, since arrowroot is a little temperamental when boiled too long. Every single ingredient here is naturally free from animal proteins that can trigger alpha-gal-related reactions, so there's no label-scanning or substitution stress involved. Spreading this on toast, swirling it into yogurt, or spooning it over pancakes feels genuinely indulgent, and the fact that it's made in one saucepan makes cleanup almost as satisfying as the jam itself. Store it in the fridge and it'll be ready to brighten up your mornings all week long.
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Learn more โ8 servings







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 8โ10 minutes.
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 2โ3 seconds, about 8 more minutes.
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