Brazil Nut Free Mixed Berry Jam with Vanilla
There is something deeply satisfying about making your own jam from scratch, and this mixed berry version with vanilla is the kind of recipe that makes a jar of store-bought feel completely unnecessary. Strawberries, blueberries, raspberries, or blackberries all work here — fresh or frozen — so you can pull this together any time of year with whatever you have on hand. Honey stands in for refined sugar, and a splash of fresh lemon juice brightens the whole thing while helping the jam reach that perfect, spoonable consistency. The vanilla powder stirred in at the end adds a warm, floral depth that takes this well beyond basic fruit preserves. An optional pinch of Ceylon cinnamon rounds out the flavor with just a whisper of spice. The ingredient list is refreshingly short and completely transparent, which matters when you're navigating a tree nut allergy and scanning labels for hidden risks — here, there are none to worry about. Spread it on toast, swirl it into yogurt, or spoon it over pancakes; this jam earns a permanent spot in the fridge.
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Learn more →Ingredients
16 servings
- 3 cups mixed berries (strawberries, blueberries, raspberries, or blackberries), fresh or frozen
- 3 tbsp honey
- 2 tbsp fresh lemon juice
- ½ tsp vanilla powder
- ¼ tsp ceylon cinnamon (optional)
Instructions
- 1
Combine the berries, honey, and lemon juice in a medium saucepan over medium heat. Stir to coat the berries, then cook, stirring occasionally, until the berries begin to release their juices and the mixture starts to bubble, about 5 minutes.
- 2
Use a potato masher or fork to crush the berries to your preferred texture — mash thoroughly for a smooth jam or leave some chunks for a more rustic result.
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