Walnut Free Strawberry Honey Jam
Bright, jammy, and sweetened with honey instead of refined sugar, this homemade strawberry spread is the kind of thing that makes a plain piece of toast feel like a treat. Fresh or frozen strawberries get cooked down with lemon juice and zest until they're deeply fragrant and glossy, then thickened with an arrowroot slurry for a beautifully set consistency without any pectin. The whole process is straightforward — just a saucepan, a fork or masher, and a little patience while the fruit reduces into something truly special. Store-bought jams can be a minefield of unexpected additives and shared-facility warnings, so making your own means you know exactly what's in the jar. The arrowroot trick gives the finished jam a lovely sheen and a spoonable texture that firms up perfectly as it cools. Spoon it over yogurt, swirl it into oatmeal, or spread it thick on a warm biscuit — it's versatile enough to earn a permanent spot in your fridge.
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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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