Chestnut Free Strawberry Honey Jam
Bright, sun-ripened strawberries cooked down with floral honey and a hit of fresh lemon make for a jam that tastes like the best version of summer you can spoon onto toast. The texture is completely in your hands — leave a few chunky bits for a rustic, homemade feel or mash it smooth for a silky spread that layers beautifully on everything from biscuits to yogurt. Instead of refined sugar or commercial pectin, this recipe leans on honey for sweetness and an arrowroot starch slurry to achieve that glossy, perfectly set consistency. Store-bought jams can be a minefield of unexpected additives and shared-facility warnings, so making your own means you know exactly what went into the jar. The whole process is straightforward and deeply satisfying — watching the fruit bubble down into something rich and jammy never gets old. Once it cools and sets in the fridge, you'll have a vibrant, naturally sweetened spread that's as versatile as it is delicious.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!