Shellfish Free Mixed Berry Jam
Bright, jewel-toned, and bursting with real fruit flavor, this homemade berry jam is the kind of thing that makes every piece of toast feel like a treat. It comes together in a single saucepan with just a handful of wholesome ingredients — mixed berries, honey, fresh lemon juice, lemon zest, and a whisper of Ceylon cinnamon that gives the whole batch a warm, slightly exotic depth. Store-bought jams often sneak in refined sugars, artificial pectin, or preservatives you didn't ask for, so making your own puts you completely in control of what goes into the jar. The technique here is straightforward: cook the berries down, mash them to your preferred texture, then boil until the jam thickens and passes the cold-plate wrinkle test. That simple test is the secret to getting a perfect set every single time without any guesswork. Once it cools and gets sealed in a sterilized jar, you'll have a gorgeous, glossy spread ready to go on everything from biscuits to yogurt to a cheese board.
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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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