Seed Oil Free Blueberry Honey Jam
Most store-bought jams are loaded with refined sugars, stabilizers, and oils you'd never choose yourself ā this one skips all of that and lets real ingredients do the work. Fresh or frozen blueberries simmer down with honey and bright lemon until they burst into a deeply fruity, naturally sweet spread that smells absolutely incredible. Arrowroot starch stands in as the thickener here, giving the jam a beautiful glossy finish without any of the additives found in conventional pectin products. The technique is straightforward: cook the berries down low and slow, whisk in the slurry at the end, and pull it off the heat before it loses its magic. What you're left with is a vibrant, spoonable jam that works on toast, stirred into yogurt, or spooned over pancakes. It comes together in under half an hour and stores neatly in a jar in the fridge, making it one of the most satisfying small-batch projects you can tackle on a weekend morning.
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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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