Mixed Berry Jam

Mixed Berry Jam

I’ve been using this Mixed Berry Jam recipe almost every day this last week, spreading it on top of Paleo waffles, breads and banana NiceCreams (or as I like to call them, Healthy Bowls). This temporary habit of mine has been wonderfully delicious!

I made this paleo jam recipe thinking of Valentine’s Day, as it’s color, taste and texture will add so much to any Paleo baked good and give it that cute Valentine’s Day twist. All you need to do is add a heaping tablespoon (or two) of this homemade paleo jam on top of your favorite goodie, and you’ve got yourself a V-Day masterpiece.

Keep the jam in a mason jar with a tight lid and be sure to refrigerate it; it should last you a few weeks this way. Enjoy its sweetness, and happy almost Valentine’s Day to you!

Mixed Berry Jam
Prep time
Cook time
Total time
This Mixed Berry Jam is wonderful on paleo breads, muffins, chia puddings, proteins...you name it.
Recipe type: Breakfast
Cuisine: American
Serves: 1 jar
  • 1 lb. frozen strawberries
  • 1 cup ½ fresh blackberries
  • Juice of 1 lemon
  • ¾ - 1 cup honey
  • ¼ cup filtered water
  1. Place a sauce pan over medium heat; add strawberries and ¼ cup filtered water. Let cook for about 10 minutes, or until strawberries have thawed and their juices start to release. Add in blackberries, lemon juice and honey, and cook over medium heat for 10 minutes. Reduce heat to low and let cook for 30-35 minutes, or until desired thickness has been reached. Let cool, transfer to a jar with a lid and refrigerate for up to 3 weeks.
Tools You’ll Need:
- Medium pot
- Spatula
- Measuring cups
- Citrus squeezer
- Cutting board and knife

Mixed Berry JamMixed Berry JamMixed Berry Jam

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