Gut Friendly Strawberry Honey Jam
Sweet, bright, and made with just a handful of real ingredients, this homemade jam is the kind of thing that makes you wonder why you ever bought the store-bought version. Fresh or frozen strawberries are cooked down with honey, lemon juice, and lemon zest until they're deeply fragrant and jammy ā no refined sugar, no mystery additives, just fruit doing what fruit does best. Instead of pectin, arrowroot starch is used as the thickener, which keeps the ingredient list clean and easy on the digestive system. The result is a glossy, luscious spread that sets beautifully in the fridge and works on everything from toast to yogurt to a spoon straight from the jar. Conventional jams are often loaded with cane sugar and stabilizers that can be rough on a sensitive gut, so swapping in honey and arrowroot makes a real difference without sacrificing that classic jammy texture. The process is straightforward ā a good simmer, a quick slurry, and a little patience while it cools ā and the payoff is a jar of something genuinely wholesome that you made yourself.
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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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