Turmeric Free Strawberry Honey Jam
Sweet, bright, and deeply fruity, this homemade strawberry jam is the kind of thing that makes you want to spread it on absolutely everything. Fresh or frozen strawberries get cooked down with honey and a hit of lemon juice and zest, creating a naturally sweetened spread with real depth of flavor — no refined sugar, no artificial anything. A simple arrowroot slurry stirred in at the end gives the jam a gorgeous glossy finish and that perfect, spoonable consistency without any fuss. Many store-bought jams and preserves sneak in additives or spice blends that can be tricky to vet, so making your own means you know exactly what's in the jar. The slow simmer does most of the heavy lifting here, reducing the fruit down until it's thick, jammy, and fragrant. Once it cools and sets in the fridge, you'll have a vibrant, clean-ingredient spread that's just as good on toast as it is swirled into yogurt or dolloped onto 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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