Low Iodine Strawberry Honey Jam
Bright, sun-ripened strawberries meet floral honey and a double hit of lemon in this glossy, fruit-forward jam that tastes like summer in a jar. Most store-bought jams and preserves rely on iodized salt or additives that can make label-reading a chore, but this one is built entirely from whole, naturally low-iodine ingredients — no hidden surprises. The thickening magic here comes from an arrowroot slurry rather than commercial pectin, which keeps the ingredient list clean and the set beautifully silky. You control the texture too: leave a few rustic chunks for something that feels homemade and hearty, or mash it smooth for a spread that glides effortlessly across toast. The slow reduction on the stovetop concentrates the fruit's natural sweetness so the honey doesn't have to work overtime. Once it cools and sets in the fridge, you'll have a vibrant, jewel-toned jam ready to brighten up everything from morning toast to a simple yogurt bowl.
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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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