Raspberry Jam {paleo}

A hot muffin, bun or perfectly toasted piece of toast all make me think of sweet, fruity jam. But I don’t buy jam from the store because it often has lots of added sugar, and even the “natural fruit spreads” usually contain an additive called pectin (it’s what thickens the jam).

Instead, I make an all-natural jam from one of my favourite cookbooks called Grain Free Gourmet. This cookbook is written by Jodi Bager and Jenny Lass. Jodi also has a company called JK Gourmet that offers all-natural and preservative-free whole foods. Their granola and granola bars are delicious!

In order to make jam that thickens without using pectin, you need to combine a low-pectin fruit (like raspberries or strawberries) with a high-pectin fruit (like cranberries). This jam is sweet and delicious! There are a few steps but they are easy to follow and the whole process takes under an hour.

Raspberry Jam

Adapted from Grain Free Gourmet

Ingredients (Makes approx. 1 cup of jam)

  • 2 cups of frozen raspberries (unsweetened)
  • 1/2 cup frozen cranberries (unsweetened)
  • 1/2 cup plus 2 tbsp. honey
  • 1 tbsp. lemon juice

Instructions

1. In a medium-sized pot over medium heat, bring the raspberries, cranberries and honey to a boil.

2. Once boiling, stir and reduce temperature for low. Simmer for 20 minutes.

3. After 20 minutes, stir and break up the cranberries by mashing them against the side of the pot with the back of the spoon (this helps release their pectin).

4. Raise the temperature to medium and boil for an additional 10 minutes, stirring occasionally so the jam does not burn.

5. After 10 minutes, when the jam is somewhat thick (and not runny), turn off the heat but leave the pot on the element.

6. Squeeze the lemon juice over the warm jam in the pot and let it cool at room temperature for 15 minutes or so. The jam will thicken as it cools.

7. Spoon the cool jam into a glass jar and refrigerate.

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You can store the jam in the refrigerator for up to 2 months or in the freezer for up to 6 months.

But I can almost guarantee that you won’t need to freeze this amazing jam! My mom and I often eat it straight from the jar.

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