Pecan Free Mixed Berry Jam with Vanilla
There is something deeply satisfying about making your own jam from scratch, and this berry version with vanilla is the kind of recipe that makes a jar of store-bought feel completely unnecessary. A trio of vibrant berries — strawberries, blueberries, raspberries, or blackberries — simmers down with honey and fresh lemon juice into something rich, glossy, and deeply fruity. The vanilla powder stirred in at the end adds a warm, floral depth that you just don't get from commercial spreads, and a pinch of Ceylon cinnamon takes it somewhere almost magical. Store-bought jams can be a minefield when it comes to shared production lines and unexpected add-ins, so cooking this at home means you know exactly what's in the jar. The technique is straightforward — cook, mash to your preferred texture, and watch it thicken into a proper set — no pectin packets or candy thermometers required. Spread it thick on toast, swirl it into yogurt, or spoon it over pancakes; this jam earns its place in the fridge fast.
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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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