Low Iodine Mixed Berry Jam
Store-bought jams are a surprisingly tricky category when you're watching iodine intake, since commercial versions often contain additives, colorings, or preservatives that can be hard to vet. This homemade version sidesteps all of that by relying on nothing but fresh or frozen mixed berries, honey, lemon juice, lemon zest, and a whisper of Ceylon cinnamon — every ingredient straightforwardly low in iodine. The result is a vibrant, jewel-toned spread that tastes like peak summer no matter what time of year you make it. Honey brings a gentle floral sweetness that plays beautifully against the tartness of the berries, while the lemon juice and zest keep the flavor bright and alive. A pinch of Ceylon cinnamon stirred in at the end adds just enough warmth to make this feel like something special rather than a basic pantry staple. You can mash it smooth for a classic spreadable texture or leave it chunky and rustic — either way, it's gorgeous on toast, swirled into oatmeal, or spooned straight from the jar.
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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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