Eosinophilic Esophagitis Friendly Strawberry Honey Jam
Bright, sun-ripened strawberries meet golden honey in this simple homemade spread that tastes like summer in a jar. For anyone managing eosinophilic esophagitis, store-bought jams can be a minefield of questionable additives, pectin sources, and hidden triggers — making a clean, from-scratch version like this one genuinely worth the effort. Every ingredient here is straightforward: fresh or frozen strawberries, honey, lemon juice, lemon zest, arrowroot starch, and cold water — nothing ambiguous, nothing unnecessary. The arrowroot slurry does the thickening work that traditional pectin would handle, giving you that glossy, spoonable consistency without stepping outside a safe ingredient list. You control the texture too, leaving it rustic and chunky or mashing it smooth depending on what works best for you. It's the kind of recipe that earns a permanent spot in your rotation, whether you're spreading it on a safe bread, swirling it into a bowl, or just eating it by the spoonful 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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