Shellfish Free Mixed Berry Jam with Vanilla
There is something deeply satisfying about making your own jam from scratch, and this mixed berry version with vanilla is the kind of recipe that makes a jar of store-bought feel like a serious downgrade. Fresh or frozen strawberries, blueberries, raspberries, or blackberries all work here, so you can use whatever you have on hand or whatever looks best at the market. Honey stands in for refined sugar, and a splash of fresh lemon juice brightens the whole thing while helping the jam reach that perfect, spoonable consistency. The vanilla powder stirred in at the end adds a warm, floral depth that takes this well beyond basic, and a pinch of Ceylon cinnamon makes it feel almost like something from a specialty shop. You control the texture — mash it smooth or leave it a little rustic and chunky, depending on your mood. Spread it on toast, swirl it into yogurt, or spoon it over pancakes; once you taste it, you will want a jar in the fridge at all times.
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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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