Wheat Free Blueberry Honey Jam
Bright, jammy, and fragrant with lemon, this blueberry honey jam is the kind of thing you'll want to spread on absolutely everything. The sweetness comes entirely from honey rather than refined sugar, letting the natural flavor of the blueberries really shine through. What makes this recipe work so well for anyone avoiding wheat is the thickener ā arrowroot starch steps in where some conventional jams might sneak in unexpected additives, and it produces a beautifully glossy set without any grain-based ingredients whatsoever. The technique is straightforward: cook the berries down until they burst and concentrate, then stir in the arrowroot slurry at the end for that perfect, spoonable consistency. A little lemon juice and zest keep the whole thing tasting fresh and bright rather than cloying. Once it cools and sets in the jar, you've got a fridge staple that works on toast, stirred into yogurt, or dolloped onto pancakes without a second thought about what's in it.
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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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