AIP Friendly Strawberry Honey Jam
Sweet, bright, and deeply satisfying, this strawberry jam is made with just a handful of clean ingredients that fit neatly into an autoimmune protocol lifestyle. Store-bought jams are almost always off the table — loaded with refined sugar, pectin, and additives that don't belong anywhere near an AIP pantry — so having a homemade version this easy is genuinely exciting. Honey steps in as the natural sweetener, fresh lemon juice and zest add a zippy brightness, and arrowroot starch does the thickening work that conventional pectin would normally handle. The result is a glossy, fruit-forward spread with a gorgeous rustic texture you can customize by how much you mash the berries. It comes together in under 40 minutes on the stovetop, and the batch makes 16 servings, so one cook session keeps you stocked for a solid stretch. Spoon it over compliant pancakes, swirl it into coconut yogurt, or simply enjoy it as a reminder that eating this way doesn't mean giving up the good stuff.
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Learn more →Ingredients
16 servings
- 1 lb fresh or frozen strawberries, hulled and roughly chopped
- 3 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/2 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 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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