High Fructose Corn Syrup Free Mixed Berry Jam with Vanilla
Most store-bought jams are loaded with high fructose corn syrup, which means label-reading becomes a full-time job just to find something you can spread on your morning toast. This homemade version skips all of that entirely, relying on honey and fresh lemon juice to sweeten and balance a trio of vibrant mixed berries. The result is a deeply fruity, glossy jam with real berry flavor that no factory jar can replicate. Vanilla powder stirred in at the end adds a warm, floral note that makes this feel genuinely special, and a pinch of Ceylon cinnamon takes it even further if you're in the mood. The slow simmer on the stovetop does all the work — no pectin, no additives, just fruit breaking down into something thick and spoonable. It fills one generous jar and keeps in the fridge, ready to go on biscuits, yogurt, oatmeal, or anything else that deserves a little something extra.
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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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