Low Sodium Strawberry Honey Jam
There is something deeply satisfying about a homemade jam that uses just a handful of real, wholesome ingredients — and this strawberry version delivers big flavor without any added sodium. Fresh or frozen strawberries get cooked down with honey, bright lemon juice, and a touch of zest, so the sweetness feels natural and layered rather than one-dimensional. A clever arrowroot slurry does the thickening work at the end, giving the finished jam a gorgeous glossy sheen that store-bought versions can rarely match. You can control the texture entirely — leave some rustic chunks in for a chunky spread or mash it smooth for something more refined. The whole process is straightforward and deeply rewarding, and watching that spoon drag a clean trail through the pan is one of the most satisfying moments in home cooking. Once it cools and sets in the jar, you have a vibrant, fruit-forward spread that's perfect on toast, stirred into yogurt, or dolloped onto just about anything.
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Learn more →Ingredients
16 servings
- 1 lb fresh or frozen strawberries, hulled and roughly chopped
- 3 tbsp honey
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp arrowroot starch
- 1 tbsp cold water
Instructions
- 1
Combine the strawberries, honey, lemon juice, and lemon zest in a medium saucepan over medium heat. Stir to coat the fruit, then cook, stirring occasionally, until the strawberries release their juices and the mixture begins to bubble, about 5 minutes.
- 2
Use a potato masher or fork to crush the strawberries to your preferred texture — a few larger pieces left in gives a rustic jam, or mash thoroughly for a smoother spread.
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