Capsaicin Free Mixed Berry Jam
Bright, jewel-toned, and bursting with natural fruit flavor, this mixed berry jam is the kind of thing you'll want to spread on absolutely everything. Store-bought jams and preserves can be a minefield for anyone avoiding capsaicin, since flavored varieties sometimes sneak in unexpected spices or "natural flavors" that aren't always clearly labeled. This recipe keeps things beautifully straightforward — just berries, honey, lemon, and a whisper of Ceylon cinnamon, which brings warmth without any heat whatsoever. The honey adds a gentle floral sweetness that lets the fruit shine, while the lemon juice and zest give the jam that bright, fresh lift that keeps it from tasting flat. Crushing the berries to your preferred texture means you can go silky-smooth or gloriously chunky depending on your mood. The cold-plate test takes all the guesswork out of knowing when it's ready, so even first-time jam makers can nail the set. Once it's sealed in a jar and tucked in the fridge, you've got a vibrant, completely safe spread ready to go whenever the craving hits.
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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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