Cashew Free Mixed Berry Jam
Bright, jewel-toned, and bursting with real fruit flavor, this mixed berry jam is the kind of thing that makes a plain piece of toast feel like a treat. Strawberries, blueberries, raspberries, or blackberries all work here — fresh or frozen — so you can make a batch any time of year. Honey steps in as the sweetener instead of refined sugar, and a hit of lemon juice and zest keeps the flavor lively and balanced. A pinch of Ceylon cinnamon stirred in at the end adds a subtle warmth that makes this jam taste just a little more special than anything from a jar at the grocery store. The stovetop method is straightforward: cook, mash, boil until thick, and you're done — no pectin, no complicated canning equipment required. Store-bought jams and preserves can sometimes contain unexpected additives or be processed on shared lines, so making your own means you know exactly what went into it. Slather it on toast, swirl it into yogurt, or spoon it over pancakes — this one earns a permanent spot in your fridge.
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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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