Xanthan Gum Free Blueberry Honey Jam
There is something deeply satisfying about a homemade jam that comes together with just a handful of real ingredients and zero mystery additives. This blueberry honey jam gets its gorgeous, glossy body from an arrowroot starch slurry rather than any gum-based thickener, making it a smart choice for anyone navigating sensitivities to common stabilizers found in commercial spreads. The blueberries are cooked down slowly until they burst and concentrate into a deep, jewel-toned base, while honey adds a floral sweetness that refined sugar simply can't match. Fresh lemon juice and zest keep the whole thing bright and balanced so it never tastes flat or overly sweet. The arrowroot trick is worth knowing ā it sets the jam into a silky, spoonable consistency without any gumminess, as long as you pull it off the heat promptly after it thickens. Spread it on toast, swirl it into yogurt, or spoon it over pancakes and you'll wonder why you ever reached for a store-bought jar.
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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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