Pistachio Free Strawberry Honey Jam
There is something deeply satisfying about a homemade jam that uses just a handful of real, recognizable ingredients — no mystery additives, no shared-facility warnings, just pure fruit flavor you made yourself. Fresh or frozen strawberries get cooked down with honey and bright lemon juice until they're jammy, fragrant, and absolutely irresistible. Instead of refined sugar or commercial pectin, this recipe leans on honey for sweetness and an arrowroot slurry for that glossy, spoonable set — a clever combination that keeps things clean and simple. You control the texture too, whether you want a rustic, chunky spread or something silky smooth enough to swipe across a croissant. The whole process is straightforward stovetop cooking, and the result is a jewel-toned jar of jam that tastes far more impressive than the effort involved. Spread it on toast, swirl it into yogurt, or spoon it over pancakes — it's the kind of thing you'll want to keep stocked in the fridge at all times.
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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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