Cashew 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 — fresh or frozen — all work beautifully here, so you can use whatever you have on hand or whatever looks best at the market. Honey stands in for refined sugar, lending a gentle floral sweetness that plays off the bright tartness of the lemon juice in the most delicious way. The vanilla powder stirred in at the end adds a warm, fragrant depth that takes this well beyond a basic fruit spread. A pinch of Ceylon cinnamon is optional, but if you have it, don't skip it — it rounds everything out with a subtle spice that feels almost luxurious. The whole process is straightforward: cook, mash to your preferred texture, and watch it thicken into a glossy, spoonable jam that sets beautifully after a chill in the fridge. Spread it on toast, swirl it into yogurt, or spoon it over pancakes — this one earns a permanent spot in your refrigerator door.

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