Eosinophilic Esophagitis Friendly Mixed Berry Jam
Store-bought jams are loaded with additives, thickeners, and preservatives that can make them a minefield for anyone managing eosinophilic esophagitis. This homemade version keeps things beautifully simple — just fresh or frozen berries, honey, lemon, and a whisper of Ceylon cinnamon, with nothing hidden in the ingredient list. The berries cook down into a glossy, deeply fruity spread that you can mash smooth or leave a little rustic depending on your mood. Ceylon cinnamon, stirred in right at the end, adds a gentle warmth that feels almost floral rather than sharp, making it a lovely finishing touch without overwhelming the fruit. The wrinkle test and cold-plate method take all the guesswork out of knowing when the jam has set properly, so you end up with the right consistency every single time. Spoon it over safe toast, swirl it into oatmeal, or use it as a simple topping wherever you need a bright, sweet hit of flavor. Once you see how easy it is to make a clean, short-ingredient jam at home, it's hard to go back to anything from a jar with a label you have to scrutinize.
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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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