Pistachio 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 thing that makes a plain piece of toast feel like a treat. A vibrant mix of strawberries, blueberries, raspberries, or blackberries gets cooked down with honey and fresh lemon juice until thick, glossy, and intensely fruity. Vanilla powder stirred in at the end adds a warm, floral depth that store-bought jams rarely bother with, and a pinch of Ceylon cinnamon takes it even further if you're feeling it. Store-bought spreads and preserves can be surprisingly tricky to vet — shared production lines and mystery "natural flavors" make label-reading a chore. Here, every single ingredient is straightforward and easy to verify, so you know exactly what's going into the jar. The texture is completely in your hands too: mash it smooth for a classic spread or leave it chunky for something more rustic and homemade-looking. Once it's chilled and set, it keeps beautifully in the fridge and works on everything from biscuits to yogurt to a cheese board.
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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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