Almond Free Mixed Berry Jam
There is something deeply satisfying about making your own jam from scratch, and this mixed berry version is bursting with bright, natural flavor. Fresh or frozen strawberries, blueberries, raspberries, or blackberries all work beautifully here, so you can use whatever you have on hand or whatever is in season. Honey stands in for refined sugar, and a hit of fresh lemon juice and zest keeps everything tasting vibrant rather than cloying. A pinch of ground Ceylon cinnamon stirred in at the end adds a subtle warmth that makes this taste genuinely special. Store-bought jams can be a minefield of unexpected additives and shared-facility warnings, but every single ingredient in this recipe is straightforward and easy to verify. The wrinkle test and cold-plate method take the guesswork out of knowing when your jam has set, so even first-timers can nail the texture. Spread it on toast, swirl it into yogurt, or spoon it over pancakes — this jar is going to disappear fast.
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Learn more →Ingredients
16 servings
- 4 cups mixed berries (strawberries, blueberries, raspberries, or blackberries), fresh or frozen
- 3 tbsp honey
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- ¼ tsp ground ceylon cinnamon
Instructions
- 1
Combine the berries, honey, lemon juice, and lemon zest in a medium saucepan over medium heat. Stir to coat the berries, then cook, stirring occasionally, until the berries release their juices and the mixture begins to bubble, about 5–7 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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