Pescatarian Strawberry Honey Jam
Sweet, bright, and made with just a handful of real ingredients, this strawberry honey jam is the kind of thing you'll want to keep stocked in your fridge at all times. Fresh or frozen strawberries get cooked down with honey, lemon juice, and lemon zest until the whole kitchen smells like summer — no refined sugar, no pectin, no mystery additives. A simple arrowroot slurry stirred in at the end gives the jam a gorgeous glossy finish and a perfectly spreadable set without any fuss. You can mash the berries as much or as little as you like, so whether you prefer a chunky, rustic texture or a silky smooth spread is entirely up to you. It comes together in one saucepan and stores beautifully in the fridge, making it an easy weekend project with seriously rewarding results. Slather it on toast, swirl it into yogurt, or spoon it over pancakes — honestly, the hardest part is not eating it straight from the jar.
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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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