Citric Acid Free Strawberry Honey Jam
Fresh strawberries, honey, and a squeeze of lemon come together in a glossy, deeply fruity spread that tastes like summer captured in a jar. Most commercial jams rely on added citric acid as a preservative and pH stabilizer, which makes store shelves tricky territory for anyone avoiding it ā but this recipe skips it entirely without sacrificing flavor or set. The natural pectin in the strawberries does a lot of the heavy lifting, and arrowroot starch steps in at the end to give the jam that satisfying, spoonable thickness without any synthetic additives. A slow simmer over medium-low heat coaxes the fruit down into a rich, jammy consistency, and you can mash it as smooth or as rustic as you like depending on your mood. The result is a glossy, vibrant spread that firms up beautifully as it cools, ready to go on toast, swirled into yogurt, or spooned straight from the jar. Knowing exactly what went into it ā and what didn't ā makes every bite that much better.
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Learn more āIngredients
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 ā a few larger pieces left in gives a rustic jam, or mash thoroughly for a smoother spread.
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