Beef Free Strawberry Honey Jam
Sweet, sun-ripened strawberries meet floral honey and bright lemon in a homemade jam that tastes like the very best of summer captured in a jar. Instead of refined sugar, honey does the sweetening here, giving the spread a slightly deeper, more complex flavor that store-bought versions just can't match. Arrowroot starch steps in as the thickener, creating that gorgeous glossy set without any fuss or special canning equipment. You get to choose your own texture too — leave a few rustic chunks in for character, or mash it smooth for a silky, spreadable finish. The whole process is straightforward and deeply satisfying, and watching the jam turn glossy and thick on the stove is genuinely one of the more rewarding things you can do in a kitchen. Slather it on toast, swirl it into yogurt, or spoon it over pancakes — this little jar punches well above its weight.
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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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