Emulsifier Free Mixed Berry Jam
Most store-bought jams are loaded with pectin, lecithin, and other additives that can make label-reading feel like a full-time job. This homemade version keeps things beautifully simple — just mixed berries, honey, lemon, and a whisper of Ceylon cinnamon, nothing else. The berries do all the heavy lifting here, releasing their natural sugars and pectin as they cook down into a glossy, thick spread that sets without any commercial gelling agents or emulsifiers in sight. A cold-plate test tells you exactly when it's ready, so there's no guesswork involved. The touch of lemon juice and zest brightens the fruit flavors and helps the jam set naturally, while the cinnamon adds a subtle warmth that makes it taste like something from a farmhouse kitchen. Spoon it over toast, swirl it into yogurt, or layer it into a sandwich — it's the kind of versatile, clean-ingredient staple that earns permanent fridge-door status.
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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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