Rice Free Blueberry Honey Jam
There is something deeply satisfying about a homemade jam that uses just a handful of real ingredients and nothing you can't pronounce. This blueberry version gets its gorgeous, glossy set from arrowroot starch rather than any grain-based thickener, making it a natural fit for anyone avoiding rice and rice-derived products. Honey steps in as the sweetener, lending a floral depth that plain sugar just can't match, while fresh lemon juice and zest keep the whole thing bright and a little tangy. The technique is straightforward ā you cook the berries down until they burst and concentrate, then stir in a quick arrowroot slurry right at the end for that perfect, spoonable consistency. One important tip the recipe gets right: pulling the pan off the heat promptly after adding the arrowroot keeps the jam thick and glossy instead of thin and watery. Spread it on toast, swirl it into yogurt, or spoon it over pancakes ā this one earns a permanent spot in the fridge.
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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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