Carrageenan Free Mixed Berry Jam
Most store-bought jams rely on stabilizers and thickeners that can include carrageenan or other additives you'd rather avoid, which makes a homemade batch like this one genuinely worth the effort. This vibrant spread gets its body the old-fashioned way — by cooking down a generous mix of fresh or frozen berries until the natural pectin does all the work. Honey steps in as the sweetener, lending a floral depth that granulated sugar simply can't match, while fresh lemon juice and zest brighten every spoonful. A pinch of Ceylon cinnamon stirred in at the end adds a warm, almost floral note that makes this jam taste far more complex than the short ingredient list suggests. The wrinkle test and cold-plate method take the guesswork out of knowing when it's ready, so you end up with a beautifully set jam every single time. Spoon it over toast, swirl it into yogurt, or layer it into a sandwich — it keeps in the fridge and tastes like summer no matter the season.
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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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