Black Pepper Free Strawberry Honey Jam
Bright, sun-ripened strawberries meet floral honey and a double hit of lemon in this small-batch jam that tastes like summer in a jar. The sweetness is gentle and natural, letting the fruit do the heavy lifting without any refined sugar or unnecessary additives. Arrowroot starch steps in as the thickener here, giving the finished jam a gorgeous glossy sheen and a clean flavor that cornstarch simply can't match. You get to choose your own texture too — leave a few rustic chunks in for character, or mash it smooth for a silky, spreadable result. This is exactly the kind of recipe that makes store-bought jam feel completely unnecessary, especially when you can see every single ingredient that goes into it. Spoon it over toast, swirl it into yogurt, or layer it into a sandwich — it sets up beautifully after a quick rest in the fridge and keeps things simple from start to finish.
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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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