High Fructose Corn Syrup Free Mixed Berry Jam
Store-bought jam is one of those pantry staples that almost always sneaks in high fructose corn syrup, even in brands that look wholesome on the outside. This homemade version skips all of that entirely, relying on real mixed berries and a touch of honey to deliver natural sweetness that actually tastes like fruit. The lemon juice and zest brighten everything up, while a pinch of Ceylon cinnamon stirred in at the end adds a subtle warmth that makes this jam feel a little more special than anything you'd grab off a shelf. You get to control the texture too — mash it smooth for a classic spread or leave it chunky and rustic depending on your mood. The wrinkle test and cold-plate method take the guesswork out of knowing when it's ready, so even first-time jam makers can nail the set. Spread it on toast, swirl it into yogurt, or spoon it over oatmeal — a single jar goes a long way and keeps beautifully in the 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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