Sesame Free Blueberry Honey Jam
There is something deeply satisfying about making your own jam from scratch, and this blueberry version is as vibrant and fresh-tasting as it gets. Plump blueberries are coaxed down into a glossy, deeply purple spread with just honey, bright lemon, and a pinch of sea salt ā no refined sugar, no mystery additives, and absolutely nothing to worry about from an allergen standpoint. Store-bought jams and preserves can be surprisingly tricky territory, since shared production lines and unexpected thickeners sometimes sneak in unwanted ingredients, but every single component here is straightforward and easy to verify. The clever trick is the arrowroot slurry, which gives the jam a beautiful glossy finish and a spoonable, jammy consistency without any grain-based starch. One important note from the recipe: pull the pan off the heat as soon as the jam thickens, because arrowroot loses its magic if it boils too long. Once it cools and sets in the jar, you have a stunning spread ready for toast, yogurt, biscuits, or anything else that deserves a little something special.
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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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