Carrageenan Free Strawberry Honey Jam
Most store-bought jams and fruit spreads rely on carrageenan or other additives to achieve that thick, spoonable consistency — which makes finding a clean option on the shelf genuinely frustrating. This homemade version skips all of that entirely, using real strawberries, honey, and a simple arrowroot slurry to build a jam that sets up beautifully without any seaweed-derived thickeners in sight. The combination of fresh lemon juice and zest brightens the natural sweetness of the fruit, while the honey adds a floral depth that plain sugar just can't match. You get to control the texture too — leave a few rustic chunks in for something that feels homemade in the best possible way, or mash it smooth if you prefer a more polished spread. Arrowroot does the thickening work here, and it gives the finished jam a gorgeous glossy sheen that looks almost too pretty to eat. Once it cools and sets in the fridge, it's ready to go on toast, swirled into yogurt, or spooned straight from the jar.
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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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