Chicken Free Mixed Berry Jam with Vanilla
There is something deeply satisfying about making your own jam from scratch, and this mixed berry version with a hint of vanilla is the kind of thing that makes a plain piece of toast feel like a treat. Fresh or frozen strawberries, blueberries, raspberries, or blackberries all work beautifully here, so you can use whatever you have on hand or whatever is in season. Honey stands in for refined sugar, lending a gentle floral sweetness that plays perfectly against the brightness of fresh lemon juice. The vanilla powder stirred in at the end adds a warm, almost floral depth that store-bought jams rarely bother with, and the optional Ceylon cinnamon gives it a subtle spiced note that keeps things interesting. You control the texture entirely — mash it smooth or leave it chunky and rustic depending on your mood. Once it cools and sets in the jar, you have a gorgeous, naturally sweetened spread ready to go on everything from biscuits to yogurt to a simple cheese board.
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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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