Vegetarian Mixed Berry Jam
There is something deeply satisfying about turning a pile of fresh or frozen berries into a glossy, jewel-toned jam right on your stovetop. This version keeps things beautifully simple — honey stands in for refined sugar, and a squeeze of fresh lemon juice along with a little zest brightens the whole thing up. The touch of ground Ceylon cinnamon stirred in at the end adds a warm, almost floral depth that makes this jam taste far more complex than the short ingredient list suggests. You get to choose your own texture, too, whether that's a silky smooth spread or something more rustic with berry chunks still intact. 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 with confidence. Once it cools and hits the fridge, you'll have a jar that's endlessly useful — on toast, swirled into yogurt, or spooned over pancakes on a slow weekend morning.
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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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