Emulsifier Free Strawberry Honey Jam
Most store-bought jams are loaded with pectin, modified starches, and a lineup of emulsifiers that have no business being in a simple fruit spread. This version keeps things beautifully clean — just fresh strawberries, honey, lemon, and a touch of arrowroot starch to bring it all together without any of the additives. The honey adds a floral sweetness that plays perfectly off the bright lemon zest, and the result is a glossy, deeply fruity jam that tastes like summer in a jar. Arrowroot does the thickening work here in a completely natural way, giving the finished spread that satisfying set without synthetic stabilizers or gums. You can control the texture yourself, leaving it rustic and chunky or mashing it smooth depending on your mood. It comes together in one saucepan and stores in the fridge, ready to slather on toast, swirl into yogurt, or spoon 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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