Legume Free Strawberry Honey Jam
Sweet, bright, and deeply fruity, this strawberry honey jam is the kind of spread that makes you want to eat toast just as an excuse to use it. Real strawberries — fresh or frozen — are cooked down low and slow with honey, lemon juice, and lemon zest until the whole mixture turns glossy and jammy and smells absolutely incredible. Instead of refined sugar or pectin (which can sometimes be derived from legume-adjacent sources), honey does the sweetening and arrowroot starch handles the thickening, making this a genuinely clean, fuss-free formula. You get to choose your own texture, too — leave a few rustic chunks in or mash it smooth, depending on your mood or what you're spreading it on. The arrowroot slurry step is a small but satisfying kitchen trick that transforms the bubbling fruit into a proper, spoonable jam with a beautiful sheen. Once it cools and sets in the fridge, it's ready to go on biscuits, yogurt, oatmeal, or straight off the spoon.
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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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