Lupin Free Strawberry Honey Jam
Bright, fruity, and deeply satisfying, this strawberry honey jam is the kind of thing you'll want to spread on absolutely everything — toast, scones, yogurt, a spoon straight from the jar. It comes together with just a handful of clean, straightforward ingredients: fresh or frozen strawberries, honey, lemon, and a touch of arrowroot starch to bring it all to that perfect glossy set. For anyone navigating lupin sensitivities, store-bought jams and preserves can be a minefield of unexpected additives and shared-facility warnings, so making your own is genuinely the smartest move. The arrowroot slurry does the thickening work here without any grain-based starches or legume-derived ingredients sneaking in. You get to control the texture too — leave it a little rustic and chunky, or mash it smooth depending on your mood. The lemon zest adds a brightness that makes the strawberry flavor pop in a way that feels almost fancy for something this easy to pull off. Once it cools and sets in the fridge, you'll have a vibrant, homemade jam that tastes like summer in a jar.
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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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