Paleo Strawberry Honey Jam
Most store-bought jams are loaded with refined sugar, pectin, and preservatives that don't fit a grain-free, whole-foods lifestyle ā but this version keeps things beautifully simple. Fresh or frozen strawberries are cooked down with honey and bright lemon juice until they're deeply jammy and fragrant, with arrowroot starch stepping in as the thickener instead of conventional pectin or cornstarch. The result is a glossy, fruit-forward spread that tastes like summer in a jar. You can leave it a little rustic and chunky or mash it smooth depending on your mood ā either way, it's genuinely satisfying to make from scratch. The honey adds just enough sweetness to let the strawberries shine without overwhelming them, and the lemon zest gives it a subtle lift that makes the whole thing taste more complex than the short ingredient list suggests. Spread it on almond flour toast, swirl it into coconut yogurt, or spoon it straight from the jar ā no judgment here.
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Learn more āIngredients
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 ā a few larger pieces left in gives a rustic jam, or mash thoroughly for a smoother spread.
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