This fruit jam is a three-ingredient stovetop classic: frozen berries, honey, and lemon simmered down until thick, glossy, and spreadable. No pectin, no refined sugar, no canning gear — just fruit and patience in a small saucepan. Use a single berry or mix whatever's in the freezer for a jam that tastes far more alive than anything from a jar.
MAKES EIGHT OUNCES OF JAM
Ingredients
3 cups (720 ml) frozen berries (blueberries, strawberries, raspberries, apricots, blackberries, etc.)
⅔ cup honey
1 to 2 tablespoons (30 ml) of fresh lemon juice (juice of about 1 lemon)
Preparation
1.В В Place a small saucepan over medium heat. Add frozen berries or fruit and simmer until juices begin to release from the fruit. Add honey and lemon juice. Mix well and simmer for 5 to 7 minutes, then reduce heat to medium-low heat and simmer for another 5 to 7 minutes, stirring occasionally. Reduce heat to low and simmer until desired thickness is achieved. Thickness of the jam will vary with the amount of cooking time.
CHEF'S NOTE: Use one kind of berry or combine the types you use. Feel free to add spices like ginger, ground cayenne, or black pepper, etc. to add a little kick or twist to your jams.
Pro Tips
- Simmer in three stages — high to release the juices, medium-low to thicken, then low until it sheets off the spoon — so the jam sets without scorching on the bottom.
- Lemon juice is both the brightener and the set helper here; start with one tablespoon and add the second if the berries are very sweet.
- Frozen berries actually make better jam than out-of-season fresh ones because they're picked ripe and burst faster when heated.
- A pinch of ginger, cayenne, or black pepper stirred in at the end gives the jam a lovely grown-up kick — the chef's note suggestion is worth trying with strawberries or apricots.
- Remember the jam thickens further as it cools, so pull it off the heat when it's still slightly looser than you want the finished texture.
Frequently Asked Questions
How long does this fruit jam keep?
Store it in a clean jar in the refrigerator and use it within two weeks. It's a fresh, pectin-free jam rather than a shelf-stable preserve, so keep it cold.
Why didn't my jam set?
Without pectin, thickness comes purely from cook time. Simmer longer at low heat until the bubbles look thick and syrupy, and keep in mind it firms up more once chilled.
Can I use fresh fruit instead of frozen?
Yes — use ripe, in-season fruit and expect a slightly shorter simmer. Very juicy fruits like strawberries may need an extra few minutes to thicken.
Is this jam paleo?
Yes. It's sweetened with honey and thickened by reduction alone, so there's no refined sugar, corn syrup, or commercial pectin involved.
Recipe Card
Ingredients
Method
- 1. В В Place a small saucepan over medium heat.
- Add frozen berries or fruit and simmer until juices begin to release from the fruit.
- Add honey and lemon juice.
- Mix well and simmer for 5 to 7 minutes, then reduce heat to medium-low heat and simmer for another 5 to 7 minutes, stirring occasionally.
- Reduce heat to low and simmer until desired thickness is achieved. Thickness of the jam will vary with the amount of cooking time. CHEF'S NOTE: Use one kind of berry or combine the types you use. Feel free to add spices like ginger, ground cayenne, or black pepper, etc. to add a little kick or twist to your jams.
