Vegetarian Strawberry Honey Jam
Sweet, jammy, and made with just a handful of real ingredients, this spread is the kind of thing that makes you want to bake a loaf of bread just to have an excuse to use it. Fresh or frozen strawberries get cooked down with honey, bright lemon juice, and a little zest until the whole kitchen smells incredible. Instead of refined sugar, honey does the sweetening here, giving the jam a floral depth that store-bought versions simply can't match. Arrowroot starch stands in for pectin to bring everything together into a glossy, spoonable set — no canning experience or specialty equipment required. You control the texture too, leaving it rustic and chunky or mashing it smooth depending on your mood. It's the kind of small-batch recipe that feels genuinely homemade because it is, and it comes together on the stovetop in well under an hour. Spoon it over yogurt, swirl it into oatmeal, or just spread it generously on toast — there's really no wrong answer.
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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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