Yeast Free Blueberry Honey Jam
Blueberries and honey are a natural pairing, and this small-batch jam captures that sweet-tart magic in a way that feels almost effortless. The lemon juice and zest brighten everything up, keeping the flavor lively rather than cloying, while a pinch of sea salt rounds out the whole thing beautifully. Conventional store-bought jams often sneak in ingredients that don't work for yeast-free eating, so making your own puts you completely in control of what goes into the jar. Instead of pectin, this recipe uses an arrowroot starch slurry to achieve that glossy, spoonable set ā just be sure to pull it off the heat quickly once it thickens, since arrowroot loses its power if it boils too long. The result is a vibrant, jewel-toned jam that's every bit as satisfying as anything you'd find on a specialty shelf. Spread it on toast, swirl it into yogurt, or spoon it over pancakes ā it's one of those simple homemade staples that makes a real difference in your weekly routine.
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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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