Seed Oil Free Mixed Berry Jam
Most store-bought jams are loaded with refined sugars and, surprisingly, some commercial versions sneak in emulsifiers or additives that have no business being in a fruit spread. This homemade version keeps things beautifully simple — just fresh or frozen berries, honey, lemon, and a whisper of Ceylon cinnamon to round out the flavor. The result is a glossy, deeply fruity jam that tastes like the best version of whatever berry you love most, with a warmth from the cinnamon that makes it feel almost fancy. The technique here is straightforward but genuinely satisfying: you cook the berries down until they release their juices, mash them to your preferred texture, then let the natural pectin in the fruit do the thickening work. No commercial pectin packets, no corn syrup, no mystery oils — just real ingredients behaving exactly as they should. The cold-plate test is a small but rewarding moment that tells you the jam has hit that perfect, spoonable set. Spread it on toast, swirl it into yogurt, or spoon it over pancakes knowing exactly what went into every jar. Once you make your own, going back to the store-bought stuff is genuinely hard to justify.
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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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