Paleo Berry Jam

The typical American diet is inundated with sugar.  One of the common culprits is jam.  Who doesn't love a little jam on their toast, english muffin, or bagel?  But, most jams contain quite a bit of refined sugar in order to achieve that sweet taste we all love.  Whether we have food allergies or not, we can all agree that cutting down our refined sugar intake is a good idea, right?

One of my favorite Paleo food blogs is  The author, Juli Bauer, creates really yummy paleo versions of many comfort foods.  The other day, I came across her Raspberry-Blueberry Jam and decided to modify it to fit our family.  Check it out:

This recipe has very few ingredients which you can find pretty much year-round.  You start off with 2 cups of frozen raspberries and cook them until they look like a nice raspberry sauce, about 5-10 minutes.

Next, measure out about a cup of fresh blueberries and add them to the pan:

At this time, add in the honey and lemon juice as well.  Let it cook over medium heat until the blueberries are well incorporated and the mixture is pretty smooth, another 5-7 minutes.  At this point, you need to turn down the heat so the berries don't burn.  Let it cook for another 10 minutes or so over low heat.  The longer it cooks, the thicker the jam will be.

Now, my daughter is not a fan of fruit chunks in anything.  So, before pouring the jam into my jelly jars, I poured the mixture into a blender and blended it up until it was nice a smooth.  Of course, it still has seeds.  You could pour the mixture through a strainer to get rid of those too.

Just pour the jam into your jelly jars and let it set.  That's it!  What is your favorite flavor of jam, and what do you like to spread it on?


Paleo Berry Jam
(makes about 2 cups)

  • 2 c frozen raspberries
  • 1 c fresh blueberries
  • 1/2 c honey
  • 1 t lemon juice
Cooking Directions
  1. Cook the frozen berries in a small saucepan over medium heat, until they are heated through, broken down, and juicy.
  2. Add the blueberries, honey and lemon juice.
  3. Mix well and cook for about 5-7 minutes, then reduce heat and cook for another 10-15 minutes until all the blueberries have exploded and everything has broken down into a uniform mixture.
  4. Pour berry mixture into a blender and blend until smooth, then pour the smooth mixture into glass jars. Apply lids and allow jam to set in the refrigerator.
  5. Enjoy on your favorite bread, pancakes, or biscuits.
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