Vegetarian Blueberry Honey Jam

Total time55 min

Prep time5 min

Cook time20 min

4.8

(8)

This jam is the kind of thing you make once and then find yourself spreading on absolutely everything — toast, yogurt, cheese boards, you name it. Plump blueberries get coaxed down into a glossy, deeply fruited preserve with just honey and a bright hit of lemon juice and zest doing the heavy lifting on flavor. Instead of refined sugar, honey brings a floral, rounded sweetness that feels a little more intentional than your average store-bought jar. The clever move here is the arrowroot slurry, which gives the jam a beautiful sheen and a spoonable consistency without any pectin packets or lengthy boiling times. The technique is straightforward — burst the berries, reduce the mixture, stir in the starch, and you're done — making this totally approachable even if you've never made jam before. It comes together in under half an hour and stores in the fridge, ready to brighten up your mornings all week long.

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Ingredients

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 8–10 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 2–3 seconds, about 8 more minutes.

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