Gelatin Free Strawberry Honey Jam
So many store-bought jams sneak in gelatin or other animal-derived thickeners to get that classic spreadable set — which makes finding a truly clean option harder than it should be. This recipe keeps things beautifully simple: fresh or frozen strawberries, honey, bright lemon juice and zest, and a slurry of arrowroot starch to bring it all together without any animal-based gelling agents. The arrowroot does a remarkable job, giving the finished jam a glossy, luscious texture that firms up perfectly as it cools. You get to choose your own texture too — leave a few rustic chunks of fruit or mash it smooth, depending on your mood and what you're spreading it on. The slow simmer coaxes out the natural sweetness of the strawberries while the honey adds a floral depth that plain sugar just can't match. Once it's jarred and chilled, you'll have a vibrant, fruit-forward spread that's equally at home on toast, stirred into yogurt, or dolloped onto a warm biscuit.
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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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