Red Meat Allergy Friendly Strawberry Honey Jam
Sweet, bright, and deeply fruity, this strawberry honey jam is the kind of homemade spread that makes every piece of toast feel like a treat. Honey steps in as the sweetener instead of refined sugar, giving the jam a floral depth that pairs beautifully with the natural tartness of fresh lemon juice and zest. Arrowroot starch does the thickening work here, creating a glossy, set texture without any animal-derived gelatin — which means this recipe sidesteps one of the trickier hidden ingredients that can show up in store-bought jams. The whole process is straightforward: cook the fruit down low and slow, stir in the slurry off the heat, and let the jar cool until the jam firms into something genuinely spreadable and luscious. You can leave it a little rustic and chunky or mash it smooth depending on your mood — either way, the result is a vibrant, clean-ingredient jam that works on everything from biscuits to yogurt to a cheese board.
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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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