Walnut Free Blueberry Honey Jam
There is something deeply satisfying about making jam from scratch, and this blueberry version is as vibrant and fresh-tasting as it gets. Plump blueberries are coaxed down with honey and bright lemon until they burst into a glossy, deeply purple spread that smells absolutely incredible on the stove. Instead of refined sugar, honey does the sweetening here, and arrowroot starch steps in as the thickener ā giving the finished jam a beautiful sheen without any graininess. The technique is straightforward: let the berries simmer and reduce, then stir in the arrowroot slurry at the end for that perfect set. One thing worth knowing is that arrowroot loses its thickening power if it boils too long, so pulling the pan off the heat promptly is the key move. Store-bought jams can hide all kinds of unexpected additives, but this one is exactly what it looks like ā fruit, honey, lemon, and a pinch of salt. Spoon it over toast, swirl it into yogurt, or dollop it onto a cheese board and watch it disappear.
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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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