Dairy Free Mixed Berry Jam
Homemade jam is one of those kitchen projects that feels far more impressive than the effort it actually requires, and this mixed berry version is proof. A colorful blend of strawberries, blueberries, raspberries, or blackberries gets cooked down with honey and bright lemon juice until it transforms into something deeply fruity and spreadable. A touch of Ceylon cinnamon stirred in at the end adds a warm, almost floral note that sets this apart from anything you'd grab off a grocery shelf. Store-bought jams often sneak in dairy-derived additives or are processed on shared lines, so making your own means you know exactly what's in the jar. The wrinkle test and cold-plate method take the guesswork out of knowing when your jam has hit the perfect set — no pectin packets, no candy thermometer required. Spoon it over toast, swirl it into oatmeal, or dollop it alongside a charcuterie spread and watch it 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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