Easy Berry Jam – PALEO

Easy Berry JamIMG_4613



It’s berry harvesting time!!

The following jam recipe is super simple and delicious. I have been experimenting with gluten free biscuits and homemade jam is the perfect topping. I am also working on a gluten free homemade “pop-tart” or “cereal bar” type portable food for the kids. Keep an eye out 🙂


  • 3 cups of blueberries, raspberries, blackberries, strawberries, grapes or any other berries
  • ½ – ¾ C raw local honey (use more or less depending on desired sweetness)
  • 2 Tbs. fresh lemon juice
  • 2 Tbs. arrowroot starch (use only 1 Tbs. if using blueberries)


  1. Place the berries in a sauce pan on medium heat and smash with the back of a fork or a potato masher.
  2. Stir constantly and keep breaking up the berries to release the juices.
  3. Once the juices are released, take note of the level of liquid. Keep stirring to make sure it doesn’t stick.
  4. Take about ½ cup of the liquid out and set aside in a cup (this will be used to dissolve the arrowroot).
  5. When the liquid has evaporated to half the amount, stir in the honey and lemon juice.
  6. Using the ½ cup liquid, dissolve the arrowroot starch using a fork, and then add to pot.
  7. Stir frequently until it starts to thicken. Then remove from heat.
  8. Skim off any foam, and then scoop the jam into a sterilized jar of choice.
  9. Store tightly covered in the fridge for a couple of weeks or you can use canning methods to store in a pantry for longer storage.




Original recipe for Paleo blueberry jam from Against All Grain (I added the arrowroot as a thickener).


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