Emulsifier Free Mixed Berry Jam with Vanilla
Most store-bought jams are loaded with pectin, gums, or other additives that make them off-limits if you're avoiding emulsifiers and stabilizers. This homemade version keeps things beautifully simple — just fresh or frozen berries, honey, lemon juice, and a whisper of vanilla powder to round out the flavor. The natural pectin in the fruit does all the thickening work as the jam slowly reduces on the stove, so there's no need for anything artificial. A hint of Ceylon cinnamon is optional but adds a warm, almost floral depth that makes the whole jar feel a little special. The result is a rich, glossy jam with real berry flavor that you can spread on toast, swirl into yogurt, or spoon straight from the jar. Knowing exactly what went into it — and what didn't — makes every bite that much better.
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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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