easy paleo recipe for strawberry jam

Quick & Easy Paleo Strawberry Jam

How good would your hot waffles or pancakes taste topped with this amazing fresh strawberry paleo jam made with just 3 ingredients?

For my morning hot stack, I’ll take a good homemade paleo jam over maple syrup any day. And just like my paleo raspberry jam, this one’s just as easy.

You can also use this jam as a topping for your favorite paleo ice cream, put a dollop on fresh-cut apple slices, or how about rolling it up like a crepe in one of my paleo tortillas – you’ll find plenty of ways to gobble up this sticky and sweet treat.

By the way, if fresh strawberries aren’t in season, you can just as easily make this paleo strawberry jam with a pound of frozen berries. I’ve made it both ways and it’s just as delish. 

Feel free to adjust the sweetness of your jam to suit your personal taste – simply use less or more raw honey than the recipe calls for.

Fast and fabulous, there’s not much else I can say about this super easy paleo recipe…other than you’ve got to try this jam soon!

Quick & Easy Paleo Strawberry Jam

Yield: Makes about 1 cup

Quick & Easy Paleo Strawberry Jam


  • 1 lb fresh strawberries
  • 2 tsp lemon juice
  • 1/4 up to 1/3 cup raw honey (depending on how sweet you like it)


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

13 replies
      • Deb
        Deb says:

        Made it with pure Maine maple syrup tonight. It’s FANTASTIC! Tastes so good! I used a masher too to make it less chunky and nice and smooth :)

  1. Lena
    Lena says:

    How much does this recipe make? I am only looking for a week’s worth, so I’m wondering if I need to cut the recipe in half or not. Thank you!

    • Anonymous
      Anonymous says:

      From what I can tell on other canning sites, it’s OK to can jams made with honey, but you might need to use pectin to help it set. Honey adds liquid which can affect the set of the jam. The basic rule of thumb to adjust an existing recipe is 3/4 cup of honey = 1 cup of sugar. So you wouldn’t do a cup for cup swap of honey to sugar.


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