Seeds Free Blueberry Honey Jam
Bright, jammy, and just sweet enough, this blueberry spread is the kind of thing you'll want to keep a jar of in the fridge at all times. The combination of fresh lemon juice and zest cuts through the honey's richness and makes the blueberry flavor really pop. Many store-bought jams sneak in chia seeds or poppy seeds as thickeners, which can be a real problem when you're avoiding seeds entirely ā this one uses arrowroot starch instead, giving you that glossy, spoonable texture without any of the worry. The technique is straightforward: cook the berries down until they burst and concentrate, then stir in a quick arrowroot slurry right at the end for a beautiful, thick finish. Just be sure to pull it off the heat promptly once it thickens, since arrowroot is a little finicky if it boils too long. Spread it on toast, swirl it into yogurt, or spoon it over pancakes ā it's endlessly versatile and genuinely delicious.
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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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