Chicken Free Mixed Berry Jam
There is something deeply satisfying about turning a handful of ripe berries into a glossy, spoonable jam that tastes nothing like anything from a grocery store shelf. This recipe uses strawberries, blueberries, raspberries, or blackberries — fresh or frozen — sweetened naturally with honey and brightened with fresh lemon juice and zest. A touch of ground Ceylon cinnamon stirred in at the end gives the whole thing a warm, subtly spiced finish that makes it feel a little more special than your average spread. The technique is straightforward: cook the berries down, mash to your preferred texture, then boil until the jam thickens and passes the cold-plate wrinkle test. That simple test is genuinely foolproof and takes all the guesswork out of knowing when you're done. Spoon it over toast, swirl it into yogurt, or layer it into a sandwich — this jam earns its place in the fridge 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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