Yeast Free Mixed Berry Jam
Homemade jam is one of those kitchen projects that feels far more impressive than the effort involved, and this mixed berry version is genuinely hard to stop eating. Sweet strawberries, blueberries, raspberries, and blackberries cook down with honey and bright lemon juice into something deeply fruity and a little floral — nothing like the overly sweet, gummy spreads you find on store shelves. A touch of Ceylon cinnamon stirred in at the end adds a warm, subtle depth that makes the whole jar feel a little special. Store-bought jams and preserves often sneak in additives and fermentation-derived ingredients that can be a concern, so making your own from scratch puts you completely in control of what goes into the jar. The technique is straightforward — just berries, heat, and patience — and the cold-plate test takes all the guesswork out of knowing when it's ready. You can mash it smooth or leave it chunky depending on your mood, and it works beautifully on toast, stirred into yogurt, or spooned over just about anything that needs a little brightness.
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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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