Turkey Free Blueberry Honey Jam
Sweet, jammy, and deeply fruity, this blueberry honey jam is the kind of small-batch spread that makes every piece of toast feel like a treat. Fresh or frozen blueberries simmer down with honey, bright lemon juice, and a touch of zest until the whole kitchen smells incredible. Instead of refined sugar, honey does the sweetening here, giving the jam a floral depth that store-bought versions rarely match. Arrowroot starch steps in as the thickener, creating a glossy, spoonable consistency without any cornstarch or pectin ā just a quick slurry whisked in at the end. The technique is straightforward, but the result looks and tastes genuinely impressive. Spoon it over yogurt, swirl it into oatmeal, or slather it on a warm biscuit ā this one 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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