Peanut Free Strawberry Honey Jam
Bright, sun-ripened strawberries slow-cooked with honey and a hit of fresh lemon — this jam is the kind of thing that makes a plain piece of toast feel like a treat worth sitting down for. The sweetness comes entirely from honey rather than refined sugar, which gives the finished spread a floral depth that store-bought versions just can't match. Arrowroot starch does the thickening work here, creating a glossy, spoonable set without any pectin packets or complicated canning chemistry. You can leave a few chunky strawberry pieces in for a rustic, textured jam or mash it smooth depending on your mood — either way, the result is stunning. Store-bought jams can be a minefield of shared facilities and ambiguous labeling, so making your own with a short, clean ingredient list is genuinely reassuring. Once it cools and sets in the fridge, it's ready to slather on toast, swirl into yogurt, or spoon over pancakes whenever the craving hits.
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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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