Eosinophilic Esophagitis Friendly Mixed Berry Jam with Vanilla
Store-bought jams are loaded with ingredients that can be genuinely tricky to navigate when you're managing eosinophilic esophagitis — from pectin and artificial flavors to preservatives that have no business being in a simple fruit spread. This homemade version keeps things beautifully clean, relying on fresh or frozen mixed berries, honey, and lemon juice to do all the heavy lifting. Vanilla powder and an optional pinch of Ceylon cinnamon round out the flavor without introducing any of the common trigger ingredients found in commercial products. The process is straightforward and deeply satisfying — you cook the berries down until they release their juices, mash them to your preferred texture, then let the mixture reduce into a glossy, thick jam that sets up perfectly in the fridge. Whether you go smooth or leave it a little rustic, the result is a vibrant, fruit-forward spread that tastes like it took far more effort than it did. Spooned over safe bread, stirred into oatmeal, or eaten straight from the jar, it delivers real sweetness without any of the guesswork. Once you see how easy it is to make your own, reaching for a store jar is going to feel completely unnecessary.
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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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