Paleo Raspberry Jam

So you’re probably thinking isn’t it a little early for a jam recipe? Well maybe…

I couldn’t wait to share this raspberry jam recipe with you because it’s really awesome.

It’s one of my favorite treats over waffles, as a topping for paleo “ice cream,” and sometimes with almond butter in a paleo tortilla!

The great thing about this jam is it can be made with fresh or frozen berries. And it’s a grand total of three ingredients, so it’s super-easy.

I do have a slightly ulterior motive for putting this recipe out now…

I have another recipe coming up that’s perfect for this jam.

But seriously, it’s so crazy good, you should just make it anyway.

I made it before my boys came home for the holidays because they love raspberry jam.

The first thing they asked me was why was it so bright red? Well that’s because it’s made fresh and that is what real raspberry jam looks like!

Needles to say, every sticky sweet bit was gone when they left, so I had to whip up a fresh batch.

Try it…it’s simple to make and spoon-lickin’ good.

Hope you like it…and thank you berry much. (I know, sometimes I just don’t know when to stop.) :)

Paleo Raspberry Jam Recipe

Yield: Makes about 1 cup

Paleo Raspberry Jam Recipe


  • 1 lb of fresh or frozen raspberries
  • 2 tsp of fresh lemon juice
  • 1/2 cup of raw honey
  • Serving:
  • Makes a little over 1 cup


  1. In a sauce pan over medium-high heat, stir in berries and lemon juice
  2. Cook for 15 minutes, stirring occasionally
  3. Note: If a little foam surfaces while cooking, just skim it off with a spoon
  4. Next add the honey, stir and reduce heat to medium-low
  5. Continue cooking for about 10 minutes
  6. Mixture will thicken into a jam-like consistency as it cools
  7. Can be stored in fridge for about a week, or frozen in a sealed glass container (such as a mason jar) for a few months

Join the Conversation

  1. I am wondering if you can double this recipe?

    Everyone is loving it so much I’m sure we’re going to want a lot more than a cup ;)

    Thanks so much for the recipe. So excited to try it!

    1. Yes Stacey, for sure! I have done it myself! :)

  2. i cant have honey, agave syrup, nectar, maple syrup, corn syrup or sucrose what can i use it place of honey?

    1. Maybe a little coconut sugar?

  3. Do you think you could use blackberries instead?

    1. Kathryn, I haven’t tried with blackberries yet, although they are my favorite! The one concern I would have is the sometimes the middle of the berry has a core that doesn’t break down. I found that to be true when I made blackberry ice cream. If you try it let me know how it goes. This is on my to do list for sure! :)

  4. Can you preserve in jars with a water bath?

    1. I just use it as a freezer jam. I haven’t tried it with a water bath. If you do let me know how it goes. I’m pretty sure it would be ok.

  5. Amazing! This is way better than jam made with sugar.

    1. Laynie, I’m so glad you like the recipe. i totally agree, using honey and way less sweetener lets the fruit shine through.
      thank you for you comment.

  6. Sounds fabulous! Could this work with other berries?

    1. Hi Lisa, I plan on making a few more jams this summer. Raspberries break down nicely for this recipe. Blackberries and some other berries have stems I the middle and may need to be strained. I think the basic recipe is good, but we will need to adjust for each recipe based on the fruit. Watch for new recipes soon! :)

  7. I would be so honored if I could reprint this recipe on my blog, Primal Zen. Thanks!

    1. Yes, your blog is wonderful and I would be honored as well. :)

      1. Thanks! Much appreciated, Trina!

  8. This turned out great! Thanks for the recipe.

    1. Great Jennie, super easy! Glad you like it and thanks for stopping by to say so! :)

  9. Thanks Lonni! You are the sweetest! :)

  10. OMG! My daughters were just obsessing over a specialty jam we received as a gift and I was reminiscing about my Grandmother’s homemade version. Love it and you!

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