Mushroom Free Mixed Berry Jam
Bright, jewel-toned, and bursting with real fruit flavor, this mixed berry jam is the kind of thing that makes a plain piece of toast feel like a treat worth slowing down for. Strawberries, blueberries, raspberries, or blackberries — fresh or frozen — all work beautifully here, so you can make a batch any time of year. Honey stands in for refined sugar, lending a gentle floral sweetness, while fresh lemon juice and zest keep the flavors lively and balanced. A whisper of Ceylon cinnamon stirred in at the end adds just enough warmth to make this jam taste a little more special than anything you'd pull off a grocery store shelf. The stovetop process is straightforward: cook, mash, boil until thick, and the cold-plate test takes all the guesswork out of knowing when it's ready. Because every ingredient here is a whole, recognizable food, there's no need to scan labels or second-guess what's hiding in the jar. Spread it on toast, swirl it into yogurt, or spoon it over oatmeal — this one earns its place in the fridge 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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