Pregnancy Friendly Strawberry Honey Jam
Sweet, bright, and made entirely from ingredients you can feel good about, this strawberry jam is a wholesome alternative to anything you'd find in a squeeze bottle at the grocery store. Store-bought jams often sneak in refined sugars, artificial pectin, or preservatives that give pause during pregnancy — here, honey does the sweetening and arrowroot starch handles the thickening, keeping the ingredient list clean and recognizable. Fresh lemon juice and zest lift the natural flavor of the strawberries so every spoonful tastes genuinely fruity rather than candy-sweet. You control the texture too, whether you prefer a rustic, chunky spread or something silky and smooth. The slow simmer on the stovetop coaxes out the berries' natural juices and concentrates all that flavor without any shortcuts. Spread it on toast, swirl it into yogurt, or dollop it over oatmeal — it's the kind of small, satisfying thing that makes eating well during pregnancy feel like a treat rather than a compromise.
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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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