Tree Nut Free Strawberry Honey Jam
There is something deeply satisfying about making your own jam from scratch, and this strawberry version sweetened with honey instead of refined sugar feels like a small act of kitchen magic. Fresh or frozen strawberries get cooked down with bright lemon juice and zest until they're jammy, fragrant, and deeply flavorful — the kind of spread that makes plain toast feel like a treat. A simple arrowroot slurry does the thickening work here, giving the finished jam a gorgeous glossy sheen without any pectin packets or complicated canning techniques. You can mash the berries as much or as little as you like, so whether you prefer a rustic, chunky texture or a silky smooth spread, this recipe meets you there. Store-bought jams often come with long ingredient lists and mystery additives, but this one is just real fruit, honey, and a squeeze of lemon — nothing to second-guess. It sets up beautifully in the fridge and is just as good spooned over yogurt or stirred into oatmeal as it is on a buttered biscuit.
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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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