Mushroom Free Strawberry Honey Jam
Bright, fruity, and lightly floral, this strawberry honey jam is the kind of spread that makes plain toast feel like a treat worth slowing down for. 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 glossy, spoonable consistency. The arrowroot slurry is a smart finishing move: stirred in off the heat, it thickens the jam beautifully without any graininess or cloudiness. Mashing the berries to your own preferred texture means you can keep it rustic and chunky or smooth it out into a silky, refined spread — totally your call. Store-bought jams can be a minefield of unexpected additives, so making your own batch at home puts you fully in control of every ingredient in the jar. Once it cools and sets in the fridge, you'll have a vibrant, naturally sweetened jam ready to go on biscuits, yogurt, or anything else that deserves a little something special.
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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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