Cashew Free Strawberry Honey Jam
Sweet, bright, and deeply fruity, this strawberry honey jam is the kind of thing you'll want to spread on absolutely everything — toast, yogurt, biscuits, a spoon. It skips refined sugar entirely, leaning on honey and fresh lemon juice to coax out the natural sweetness of the strawberries without masking their flavor. Arrowroot starch does the thickening work here, giving the finished jam a gorgeous glossy set that holds up beautifully once chilled. The technique is straightforward: cook the fruit down low and slow, stir in the slurry off the heat, and let it do its thing. You can leave it a little rustic and chunky or mash it smooth — either way, it looks and tastes like something from a farmers' market jar. Store-bought jams can be a minefield of unexpected additives, so making your own with just five clean ingredients is genuinely satisfying. Once it's sealed in the fridge, you'll have a vibrant, homemade spread ready to elevate your whole week.
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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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