Macadamia Free Strawberry Honey Jam
There is something deeply satisfying about making your own jam from scratch, and this strawberry version sweetened with honey instead of refined sugar is genuinely hard to stop eating. Fresh or frozen strawberries get cooked down with bright lemon juice and zest until the kitchen smells absolutely incredible, and a simple arrowroot slurry gives the finished spread a glossy, perfectly set texture without any fuss. The rustic mashing step lets you decide whether you want a chunky, fruit-forward jam or a silky smooth spread — both are excellent choices. Store-bought jams can hide all kinds of unexpected ingredients, so making your own means you know exactly what's going into the jar. This one keeps it beautifully simple: real fruit, honey, citrus, and a clean thickener that does its job without altering the flavor. Spoon it over toast, swirl it into yogurt, or use it as a filling — it firms up beautifully once chilled and the glossy finish makes it look far more impressive than the effort involved.
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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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