Fruit Jam

Let’s be honest, giving up those sweet morning toast toppings is one of the hardest parts of clean eating, but this Paleo Fruit Jam is about to change that completely. I used to think making my own preserves required a chemistry degree and a whole afternoon of canning, but this homemade berry jam is shockingly simple—no pectin or weird additives required. It’s completely refined sugar-free, naturally sweetened with just a touch of honey, making it the perfect guilt-free treat. Trust me, once you whip up a batch of this easy 3-ingredient recipe, you’ll never want to go back to the store-bought stuff again!

Yields: Approx. 8.0 ounces (226.8 grams) of jam

Ingredients

• 3.0 cups frozen berries or dried fruit (blueberries, strawberries, raspberries, dried apricots, blackberries, etc.) Weight: 15.0 ounces / 425.2 grams

• 0.7 cups honey Weight: 8.0 ounces / 226.8 grams

• 1.0 to 2.0 tbsp fresh lemon juice (juice of about 1 lemon) Weight: 0.5 to 1.0 ounces / 14.2 to 28.3 grams

Preparation

1. Place a small saucepan over medium heat. Add the 3.0 cups (15.0 ounces / 425.2 grams) of frozen berries or fruit and simmer until the juices begin to release from the fruit.
2. Add the 0.7 cups (8.0 ounces / 226.8 grams) of honey and the 1.0 to 2.0 tbsp of lemon juice.
3. Mix well and simmer for 5 to 7 minutes.
4. Reduce the heat to medium-low and simmer for another 5 to 7 minutes, stirring occasionally.
5. Reduce the heat to low and continue to simmer until your desired thickness is achieved. Note that the final thickness of the jam will vary based on the total cooking time.

Chef’s Note: Use one kind of berry or combine the types you like. Feel free to add spices like ginger, ground cayenne, or black pepper to add a little kick or twist to your jams.

Nutritional Information

Per Serving (1 Tablespoon): Calories: 56.4 kcal Total Carbohydrates: 14.9 g Sugars: 13.5 g Dietary Fiber: 0.9 g Protein: 0.2 g Total Fat: 0.1 g Sodium: 1.0 mg

Total Recipe (Entire Batch): Calories: 902.0 kcal Total Carbohydrates: 238.0 g Sugars: 216.0 g Dietary Fiber: 15.0 g Protein: 3.6 g Total Fat: 1.5 g Sodium: 16.0 mg

Pro Tips for Perfect Paleo Jam

• The “Cold Plate” Test: Since this recipe doesn’t use commercial pectin, it can be hard to tell when the jam is thick enough while it’s still hot. Place a small saucer in the freezer before you start cooking. When you think the jam is ready, drop a teaspoon of hot jam onto the cold plate. Let it sit for 30 seconds, then push it with your finger. If it wrinkles and holds its shape, it’s done! If it’s still runny, keep simmering.

• Don’t Walk Away: Honey creates a lovely consistency, but it can scorch quickly if the heat is too high. Once the mixture reduces and thickens, stir frequently and keep the heat on low to prevent burning the bottom of the pan.

• Texture Control: If you prefer a smoother jam (great for kids!), use an immersion blender right in the pot after cooking. For a rustic, chunky texture, simply mash the fruit gently with a potato masher or the back of a wooden spoon while it simmers.

• Adjust for Tartness: Not all frozen fruit is created equal. A bag of raspberries might be much tartier than a bag of sweet strawberries. Taste your fruit before adding the full amount of honey—you might find you need slightly less sweetener if your berries are naturally sugary.

• Storage Smarts: Because this recipe is preservative-free, it doesn’t have the shelf life of store-bought jams. Always use a clean, airtight glass jar. It will stay fresh in the refrigerator for about 2 weeks, or you can freeze it in a freezer-safe container for up to 3 months.

• The Chia Hack: If you accidentally added too much liquid or your berries are extra watery, stir in 1 tablespoon of chia seeds at the very end. The seeds will absorb the excess moisture and gel up the jam without altering the flavor.

Frequently Asked Questions

How long does homemade Paleo jam last in the fridge? Since this recipe is preservative-free, it doesn’t last as long as store-bought versions. You can store it in an airtight jar in the refrigerator for up to 2 weeks. If you want to keep it longer, this jam freezes beautifully for up to 3 months.

Can I use fresh fruit instead of frozen berries? Absolutely! Fresh fruit works just as well. However, since frozen fruit releases a lot of water as it thaws, you might need to add a splash of water (about 1–2 tablespoons) to the pan when using fresh berries to help them break down and prevent sticking before the juices release.

Do I need pectin to thicken this jam? No, this is a pectin-free jam recipe. We rely on the natural pectin found in the fruit and the reduction process (simmering off the liquid) to get that thick, sticky texture. If you are struggling to get it to set, try simmering it for a few extra minutes or add a spoonful of chia seeds.

Can I water-bath can this recipe for pantry storage? I recommend treating this as a “refrigerator jam” or “freezer jam.” Because this recipe uses honey instead of sugar and relies on low-acidity ingredients, it may not maintain the correct pH levels required for safe long-term water bath canning. It is safest to keep it chilled.

Is this jam Keto-friendly? While this recipe is Paleo and refined sugar-free, it does use honey and fruit, which are higher in carbohydrates. It contains about 14g of carbs per tablespoon, so it may be too high for a strict Keto diet depending on your daily macros. For a lower-carb version, you could try using a liquid monk fruit sweetener, though the consistency will change.

Can I substitute maple syrup for the honey? Yes! If you want to make this recipe vegan or just prefer the flavor, you can swap the honey for pure maple syrup in a 1:1 ratio. Note that maple syrup is slightly thinner than honey, so you might need to simmer the jam for an extra minute or two.

So there you have it—a simple, wholesome way to bring jam back into your Paleo lifestyle without the sugar crash. Whether you’re slathering it on almond flour biscuits, swirling it into dairy-free yogurt, or just sneaking a spoonful straight from the jar (I won’t tell!), this recipe proves that eating clean doesn’t mean sacrificing flavor. Give it a try this weekend, and don’t forget to tag me on Instagram or leave a comment below sharing which fruit combo turned out to be your favorite. Happy cooking!