Hazelnut Free Strawberry Honey Jam
Bright, sun-ripened strawberries meet floral honey and a pop of fresh lemon in this small-batch jam that tastes like summer in a jar. The whole thing comes together in a single saucepan with just a handful of clean, straightforward ingredients — no pectin, no refined sugar, and absolutely no nut-derived additives to worry about. Arrowroot starch steps in as the thickener, giving the finished spread a gorgeous glossy sheen without muddying the fresh fruit flavor. You get to choose your own texture, too: leave a few rustic chunks in for a chunky, farmhouse-style spread or mash it smooth for something that glides beautifully over toast or scones. Store-bought jams can be a minefield of unexpected additives and shared-facility warnings, so making your own means you know exactly what went into the jar. Once it cools and sets in the fridge, you'll have a jewel-toned, deeply fruity jam that's as good stirred into yogurt as it is slathered on 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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