Eggless Strawberry Honey Jam
Bright, jammy, and sweetened entirely with honey, this strawberry spread is the kind of thing you'll want to put on absolutely everything — toast, yogurt, pancakes, a spoon straight from the jar. Most store-bought jams are loaded with refined sugar and occasionally contain additives that make label-reading a chore, so making your own at home is a genuinely satisfying move. Fresh or frozen strawberries work equally well here, which means you can pull this together any time of year without waiting for peak berry season. The arrowroot starch slurry is the clever trick that gives this jam its glossy, set texture without any pectin packets or fussy canning equipment. A little lemon juice and zest brighten the whole thing up and keep the strawberry flavor tasting fresh rather than flat. Once it cools and firms in the fridge, you'll have a beautiful, naturally sweetened spread that feels far more special than anything off a grocery shelf.
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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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