Tree Nut Free Blueberry Honey Jam
This small-batch blueberry jam is the kind of thing you'll want to keep a jar of in the fridge at all times ā sweet, bright, and deeply fruity with a gorgeous glossy finish. Honey steps in as the sweetener, giving the jam a floral depth that plain sugar just can't match, while fresh lemon juice and zest keep everything tasting vibrant and alive. The real trick here is the arrowroot slurry, which gets stirred in at the end to create that thick, spoonable texture without any pectin packets or lengthy boiling. It's a surprisingly quick process ā the berries burst and reduce on the stovetop in under twenty minutes, and the result looks like something you'd pay a premium for at a farmers' market. Spreading it on toast, swirling it into yogurt, or spooning it over pancakes are all equally excellent decisions. Store-bought jams can hide all kinds of additives, but this one is exactly what it looks like: fruit, honey, lemon, and a pinch of salt.
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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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