Shellfish Free Blueberry Honey Jam
Sweet, jammy, and bursting with real blueberry flavor, this small-batch spread comes together on the stovetop with just a handful of wholesome ingredients. Honey steps in as the sweetener, giving the jam a floral depth that plain sugar simply can't match, while fresh lemon juice and zest keep every spoonful bright and balanced. The clever use of arrowroot starch as a thickener means you get that gorgeous, glossy set without any pectin packets or lengthy boiling ā just a quick slurry whisked in at the end. Pressing the berries against the side of the pan as they cook coaxes out every drop of deep purple juice, building a rich, concentrated flavor in under twenty minutes. It's the kind of recipe that makes a jar of store-bought jam feel completely unnecessary. Slather it on toast, swirl it into yogurt, or spoon it over pancakes ā however you use it, it tastes like something you'd find at a farmers' market and be proud to say you made yourself.
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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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