Sweet, jewel-bright, and bursting with real strawberry flavor, this homemade jam is the kind of spread that makes even plain toast feel like a treat. For anyone managing a nickel sensitivity, store-bought jams and preserves can be a minefield — many contain high-nickel ingredients or are processed on shared equipment with nuts, seeds, and whole grains that push nickel levels up. This recipe keeps things beautifully simple: fresh or frozen strawberries, honey, lemon, and arrowroot starch as the thickener, all of which are low in nickel and easy to source. Arrowroot does a fantastic job here, giving the jam a glossy, set texture without the need for commercial pectin or any questionable additives. The slow simmer on the stovetop lets the fruit reduce naturally, so the flavor is concentrated and deeply fruity rather than sugary or artificial. You control the texture too — leave it a little rustic and chunky or mash it smooth, depending on your mood. A jar of this in the fridge means you always have a safe, delicious option ready to go.
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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.
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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