Gelatin Free Mixed Berry Jam with Vanilla
So many store-bought jams rely on pectin derived from animal-based gelatin or use ambiguous thickening agents that make label-reading a chore. This recipe sidesteps all of that by letting the natural pectin in the berries do the work — slow cooking over medium-low heat coaxes the fruit into a thick, glossy spread without a single additive you'd need to second-guess. Mixed berries bring a gorgeous depth of flavor, and the honey adds a floral sweetness that refined sugar just can't match. A splash of fresh lemon juice brightens everything up and helps the jam set beautifully, while vanilla powder rounds out the fruit with a warm, aromatic finish. The optional Ceylon cinnamon is a subtle touch that makes the whole jar smell like something out of a farmhouse kitchen. You can mash the berries as smooth or as chunky as you like, so the texture is entirely yours to control. Spread it on toast, swirl it into yogurt, or spoon it straight from the jar — no guilt, no guesswork.
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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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