Capsaicin Free Strawberry Honey Jam
Sweet, bright, and completely free of any heat-inducing ingredients, this strawberry jam is a pure celebration of fruit at its best. Fresh or frozen strawberries get cooked down with honey and a hit of lemon juice and zest, creating a spread that's floral, tangy, and deeply satisfying without a single spice in sight. That matters more than you might think — plenty of commercial jams sneak in unexpected additives, and for anyone managing a capsaicin sensitivity, homemade is simply the safer and more delicious route. The arrowroot slurry is the secret weapon here, giving the jam a glossy, set texture without the need for pectin or refined sugar. You can control the texture too, leaving it rustic and chunky or mashing it smooth depending on your mood. It comes together in one saucepan and stores beautifully in the fridge, ready to go on toast, yogurt, biscuits, or anything else that deserves a little sweetness.
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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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