Yeast Free Strawberry Honey Jam
Sweet, bright, and deeply fruity, this strawberry honey jam is the kind of spread that makes even plain toast feel like a treat. It skips refined sugar entirely, leaning on honey and fresh lemon juice to coax out the natural flavor of the strawberries — and the result is genuinely better than anything you'd grab off a grocery shelf. Many commercial jams rely on pectin derived from fermentation processes, which can be a concern for anyone avoiding yeast and yeast-adjacent ingredients, but this recipe uses arrowroot starch as a clean, simple thickener instead. The technique is straightforward: cook the fruit down low and slow until it reduces into a glossy, jammy consistency, then stir in the arrowroot slurry at the end for that perfect set. You can leave it a little rustic and chunky or mash it smooth — either way, it clings beautifully to bread, swirls into yogurt, or dollops onto a cheese board. Once it cools and firms up in the fridge, you'll have a jar of something that tastes genuinely homemade, because it is.
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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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