Turkey Free Strawberry Honey Jam
Bright, sun-ripened strawberries meet floral honey and a double hit of lemon in this small-batch jam that tastes like the best version of summer you can spoon onto toast. The sweetness is gentle and natural, letting the fruit do the heavy lifting rather than drowning it in refined sugar. Arrowroot starch stands in as the thickener here, giving the finished jam a gorgeous glossy sheen and a clean flavor that cornstarch can't quite match. You control the texture entirely — leave some rustic chunks in for character, or mash it smooth if you're going for a more polished spread. The stovetop process is straightforward and deeply satisfying, with that moment when a spoon dragged through the pan leaves a clean trail being one of the most rewarding things in home cooking. Once it cools in the jar, you've got a fridge-ready condiment that works on everything from biscuits and yogurt to a cheese board that needs a little something sweet.
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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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