Almond Free Strawberry Honey Jam
Bright, sun-ripened strawberries meet golden honey and a pop of fresh lemon in a jam that tastes like summer captured in a jar. The whole thing comes together on the stovetop with just a handful of clean, simple ingredients — no pectin packets, no refined sugar, and absolutely nothing that could trigger a nut allergy concern. Arrowroot starch does the thickening work here, giving the finished spread a gorgeous glossy sheen without muddying the fresh fruit flavor. You can leave it a little rustic and chunky or mash it smooth depending on your mood, which makes it endlessly versatile on toast, stirred into yogurt, or spooned over pancakes. Store-bought jams can be surprisingly tricky to vet for shared-facility warnings, so making your own means you know exactly what went into every spoonful. Once it cools and sets in the fridge, you'll have a vibrant, jewel-toned jam that looks like it came from a fancy farmers market — but cost a fraction of the price.
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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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