High Fructose Corn Syrup Free Strawberry Honey Jam
Most store-bought jams are loaded with high fructose corn syrup, which means label-reading becomes a whole project just to find a simple fruit spread. This homemade version skips all of that entirely, relying on real strawberries and a touch of honey to deliver natural sweetness that actually tastes like fruit. Fresh lemon juice and zest brighten everything up, giving the jam that little pop of acidity that makes it feel alive rather than cloying. Arrowroot starch steps in as a clean, effective thickener — no corn syrup, no pectin, no mystery additives. You can leave some chunky pieces in for a rustic, textured spread or mash it smooth depending on your mood. It sets up beautifully in the fridge and works on everything from toast and biscuits to a swirl through yogurt or oatmeal. Once you see how easy it is to make a jar this good from scratch, going back to the store-bought stuff is going to feel like a real step down.
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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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