Spice Free Blueberry Honey Jam
There is something deeply satisfying about a homemade jam that comes together with just a handful of wholesome ingredients and zero fuss. This blueberry honey jam is naturally sweet and bright, with fresh lemon juice and zest cutting through the richness of the honey for a spread that tastes genuinely alive. For anyone navigating a spice-sensitive diet, store-bought jams can be a minefield of hidden flavorings, "natural spices," or mystery additives ā this recipe sidesteps all of that entirely. Every ingredient here is clean and straightforward: just fruit, honey, lemon, a pinch of sea salt, and arrowroot starch to bring it all together into a glossy, luscious set. The arrowroot slurry is a clever touch ā it thickens the jam beautifully without the need for pectin or any processed thickeners, and the timing matters, so the instructions walk you through exactly when to pull it off the heat. Spread it on toast, swirl it into yogurt, or spoon it over pancakes ā it's the kind of simple, pure condiment that earns a permanent spot in your fridge.
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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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