Soy Free Blueberry Honey Jam
There is something deeply satisfying about a homemade jam that comes together with just a handful of real, recognizable ingredients. Plump blueberries get coaxed down into a glossy, jewel-toned spread with honey and bright lemon, hitting that perfect balance of sweet, tart, and floral. Store-bought jams can be a minefield of additives and ambiguous ingredients, so making your own means you know exactly what's going into the jar. Instead of pectin, this recipe uses arrowroot starch to achieve that luscious, spoonable consistency ā just be sure to pull it off the heat promptly once it thickens, since arrowroot is a little finicky if you let it boil too long. The lemon zest is a small touch that makes a big difference, adding a fragrant lift that keeps the whole thing tasting fresh rather than flat. Spread it thick on toast, swirl it into yogurt, or spoon it over pancakes ā this jam earns its place in the fridge fast.
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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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