Xanthan Gum Free Mixed Berry Jam with Vanilla
Homemade jam is one of those kitchen projects that feels far more impressive than the effort it actually requires, and this mixed berry version with vanilla is genuinely hard to stop eating. Most store-bought jams rely on commercial pectin or stabilizing gums to get that thick, spreadable consistency — this one skips all of that entirely, letting the natural sugars and pectin already present in the berries do the work over a slow, steady simmer. The result is a deeply fruity, glossy jam that thickens beautifully on its own with nothing artificial in sight. Honey adds a floral sweetness that plays perfectly against the brightness of fresh lemon juice, while vanilla powder and an optional pinch of Ceylon cinnamon give the whole thing a warmly spiced, almost bakery-like depth. 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 — it keeps well in the fridge and tastes like summer no matter the season.
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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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