Raspberry-Strawberry Honey Jam {paleo}

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Raspberry Strawberry Honey Jam Paleo 2

Homemade Raspberry-Strawberry Honey Jam made not only paleo-style but also refrigerator-style to make your healthy lifestyle easy.

Seriously. Why not make your own berry jam when it only takes minutes? Within an hour, you can have fresh homemade jam just as good, if not better than, as the finest jams on the market and just as tasty as grandma used to make. All you need is an hour of time and fresh, quality ingredients. You need not even know how to can and/or preserve. How cool is that? However, a heatproof glass jar and lid would certainly come in handy as a vessel to store your jam in the fridge. Other than that, there is no other special equipment required—not even a candy thermometer is necessary. Simply cook the jam to desired doneness (read: thickness). Easy peasy. Lemon squeezy.

Raspberry Strawberry Honey Jam Paleo 3

There are a few foods in life that I just cannot or will not give up as part of my primal/paleo way of eating. There is an “80/20 Rule” within the primal and paleo community which I firmly believe in. And, I pretty much stick to the program 80 to 90% of the time—which, incidentally, is very difficult to do when you recipe develop. However, 10 to 20% of the time is reserved for treats. So, why not make the treats as healthy as possible? One of the foodstuffs I just will not give up is homemade jam—specifically, my homemade Raspberry-Strawberry Honey Jam. Because I need to watch my sugar intake as well as pay particular attention to the glycemic index of foods, I like to make my own jam (to control the sweetening) and only have it as a treat—for instance, when baking for a special occasion. I mean, instead of having a Lara Bar, I may decide to munch on a few cookies as a treat—especially if they are homemade cookies made with flavorful, all-natural, nutrient-rich ingredients.

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When I make berry jam, I like to use my own fresh “flash frozen” raspberries and the freshest California Strawberries I can find at my local Whole Foods Market or The Fresh Market. Both of these markets are standouts when it comes to fresh, quality and organically grown produce. When I see beautiful red raspberries on sale, I stock up. Then, I sort, rinse and allow them to dry before “flash-freezing” them on a lined cookie sheet in the freezer. Once the berries are frozen, I transfer them to zip-top freezer storage bags and expel as much air as possible and freeze. This way, frozen raspberries “at their peak” are readily available in my home freezer off-season. Such a treat!

Raspberry Strawberry Honey Jam Paleo 5

Today, I am happy to share my most favorite homemade jam recipe with you—Raspberry-Strawberry Honey Jam—my favorite berry combination for a wickedly gorgeous ruby-red jam. I developed the recipe quite a while ago. When I first started to make this type of jam (a refrigerator jam with no canning or preserving involved), I used to use crystalline fructose as it was much better for my blood sugar levels as a pre-diabetic. However, I had eventually changed to using honey out of all the fear over fructose emanating from the media. Glorious, beautiful honey. Honey really does create a stunning ruby-red raspberry-strawberry jam and the taste is fantastic. However, I experienced some trouble using honey. Not only does it have a higher glycemic index than fructose, but it also caused the dreaded acid reflux. (Ick.) So, for me, I now prefer to use light agave nectar as my “honey” when I make homemade berry jams. However, feel free to use your preferred natural sugar in liquid form—such as, 100% pure maple syrup.

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Now, don’t get all preachy on me about fructose and all the dangers of consuming it with agave nectar. I am fully aware that fructose is processed in the liver—just like all the fruit, dried fruit and other natural sugars that contain fructose does. I strongly believe that fructose has been given a severely bad rap. High fructose corn syrup (HFCS) is also pumped with glucose. And, we all know that added glucose is not a good thing for those who are insulin resistant and need to watch their blood glucose levels. Since starting the primal and paleo way of life, I have completely reversed my pre-diabetic condition and enjoy a treat every now and then with fructose in it with nary a negative mark on my health record. Blood sugar levels and triglycerides are well within normal range. Truthfully, I think more studies need to be done with regard to fructose and glucose, the two sugars that make up sucrose (regular table sugar), as pertaining to the effects on the liver. I bet you dollars to gluten free donuts that there will be some revelation, in the not too distant future, that the findings in many previous studies were wrong and that fructose isn’t as bad as we once thought. Like eggs. Like tropical oils. Etc. You fill in the blank.

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The fact is, my blood glucose monitor never lied to me. I can safely say that I am on the side of cookbook author and paleo expert, Elana Amsterdam, with regard to fructose and the use of agave nectar in baking recipes for occasional treats within the primal and paleo lifestyles. If you would like to read what Elana has to say on the matter, in her article Is Agave Good or Bad?, visit her site, Elana’s Pantry, by clicking here.

Don’t delay. Go and whip up some homemade jam—paleo style! You will be glad you did and, perhaps, even be happy and satisfied by learning a new life skill with making homemade jam.

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Why is our recipe for Raspberry-Strawberry Honey Jam wicked good? This jam is ruby-red gorgeous. And, it even tastes better! Our recipe calls for all-natural, fresh ingredients and only uses natural sugars you can trust for the most nutrient-rich homemade berry jam. Nothing artificial here. Undeniably, the combination of raspberry and strawberry provides for a berry taste sensation superior to using each berry alone (at least, in our humble opinion here at Wicked Good Kitchen). The perfect amount of fresh lemon juice is added for adequate acidity and tartness while balanced with just the right amount of sweetness from the honey or agave nectar. Finally, the recipe is simple and tastes just like what grandma used to make. Treat yourself to some homemade berry jam—you deserve it!

Raspberry Strawberry Honey Jam Paleo 9

Raspberry-Strawberry Honey Jam {Paleo}

Yield: Makes just over 1½ cups jam.

Raspberry-Strawberry Honey Jam {Paleo}

Why is our recipe for Raspberry-Strawberry Honey Jam wicked good? This jam is ruby-red gorgeous. And, it even tastes better! Our recipe calls for all-natural, fresh ingredients and only uses natural sugars you can trust for the most nutrient-rich homemade berry jam. Nothing artificial here. Undeniably, the combination of raspberry and strawberry provides for a berry taste sensation superior to using each berry alone (at least, in our humble opinion here at Wicked Good Kitchen). The perfect amount of fresh lemon juice is added for adequate acidity and tartness while balanced with just the right amount of sweetness from the honey or agave nectar. Finally, the recipe is simple and tastes just like what grandma used to make. Treat yourself to some homemade berry jam—you deserve it!

Ingredients

  • 1 pound (16 ounces) fresh strawberries, sorted, rinsed, hulled & sliced in half
  • ½ pound (8 ounces) frozen or fresh raspberries, sorted, rinsed & dried
  • 2 teaspoons fresh lemon juice
  • ¾ cup (252 grams) light agave nectar or honey (you could also use pure maple syrup)

Preparation

In a large heavy-bottomed pot over medium-high heat, combine berries and lemon juice. Bring to a soft boil and cook the berries down until thick, stirring often to prevent scorching and sticking, about 18 to 20 minutes. While cooking, skim away and discard any foam that may rise to the top.

Add the agave or honey to the berries and stir until well blended. Reduce heat to medium-low; continue to cook the berries down over a soft boil, stirring occasionally, until thickened (coating the back of spoon) and deep ruby red in color, about 15 to 20 minutes. The hot jam will thicken even more upon cooling to room temperature.

When done, remove from heat and cool to room temperature. Then, carefully spoon into sterilized jars and place lids on jars. Store jam up to 5 to 7 days in refrigerator.

Notes

To keep the jam longer, preserve by following manufacturer’s preparation instructions to pack and seal canning jars.

http://wickedgoodkitchen.com/raspberry-strawberry-honey-jam-paleo/

Raspberry Strawberry Honey Jam Paleo 10

spatsign

Comments

  1. Oh my lands, that looks SO good!

  2. Amazing that you’re getting these fabulous results with agave! When my mom used to can or I can, it’s pretty much a 1:1 ratio of fruit:white sugar. Nice going!

    • Thank you, Averie! The secret is to cook down the fruit (in this case, the berries), first, so that the natural sugars are condensed and work with you. When you prepare it this way, you can use less added natural sugar and allow the innate fruit sugars to shine through. Easy peasy!

  3. What a fantastic flavor combination!

  4. Hi Stacy:
    Your jam looks sooooo good and combines my two favourite berries! I wondered if you could freeze this jam so if I make a large batch, it can be ‘preserved’ longer? Thanks for your wonderful recipes!

    • Thank you for stopping by, Sharon! This is a very small batch of jam, so I go through it quickly. However, if you wish to freeze your jam to extend its freshness, you will need to use a pectin that both allows agave or honey for sweetening and is used for freezing. I highly recommend Pomona’s Universal Pectin (in 1-ounce boxes) which works in freezing jams. My local Whole Foods Market carries it. But, if you have trouble finding it, you can find it at Amazon.com. At Amazon, you can purchase by the box or by a pack with 6 boxes. Since I have not tested this recipe with pectin (it is meant to be a quick “small batch” refrigerator jam to be consumed quickly), I would suggest that you visit the Pomona’s Universal Pectin website at http://www.PomonaPectin.com. They offer helpful recipes and directions as well as FAQs and videos. No better place to go for assistance than the very source! Again, thank you for dropping by and…Happy Jamming!

  5. For this recipe to be paleo you must use the honey or maple syrup , agave tastes awesome but is highly processed:/ love the idea it’s one of the things I miss from a rEgular processed filled diet.

    • Thank you for visiting Wicked Good Kitchen, Tass! And, thank you for sharing your opinion on agave nectar with regard to whether it is considered paleo or not.

      Here is my response to your statements above:

      1) The title of the recipe states that it is a honey jam, “Raspberry-Strawberry Honey Jam”, which is in accordance with both agave nectar and honey being listed as ingredient options. Of course, pure maple syrup may be substituted as it is an equal substitution for honey in baking and cooking.

      2) Agave nectar is indeed considered a type of honey (derived from several species of agave plants of course, rather than honey bees) and is prized for its low glycemic value. A 2 tablespoon serving size of agave nectar has a glycemic index of about 27 to 30, placing it in the category of low glycemic foods. However, the same cannot be said of honey, pure maple syrup or even granulated sugar—no matter how processed. Regular table sugar (sucrose) has a high glycemic index value of 65 and honey, depending on the type and how it is processed, ranges between 32 and 69 with raw honey being the lowest and the most processed being higher.

      3) Our recipe lists both agave nectar and honey in the ingredients section to provide options for special diets. For instance, vegans prefer to use agave nectar or coconut nectar over honey made by honey bees. In addition, many who follow the paleo and primal protocols, myself included, need to watch every single sugar gram and keep glycemic index values to an absolute minimum to control blood sugar levels. Stevia and xylitol, although all-natural, are refined or processed sweeteners as well. And yet many people—especially diabetics—must watch their blood sugar levels and use these all-natural sweeteners in their diets as all-natural sugar replacements. Agave nectar is listed as an option along with honey and it is what I prefer to use as an all-natural sweetener—especially the brand Madhava as it is raw, organic, kosher, made from the blue agave plant and processed (mildly filtered) under 118 degrees to preserve the beneficial enzymes.

      4) There is much debate within the paleo and primal communities over agave nectar. Ultimately, it is up to individuals as to whether or not to incorporate it into their diets as a treat as part of their 80/20 program or not—that is, with the 20 percent being reserved for treats off protocol.

      5) Within my article, to back up my own statements, I cited that even Elana Amsterdam, of ElanasPantry.com, is a proponent of calling for agave nectar in paleo and primal treat recipes. She is considered to be an expert and is well-respected within the paleo and primal communities as a recipe developer. And, I agree with her 100 percent.

      As I stated in the article of my post, there is great debate over the topic of agave nectar. I truly value your opinion. Ultimately it is the freedom of choice which prevails for all.

      Once again, thank you for dropping by, Tass. I sincerely hope you will enjoy the paleo and primal treat recipes we have shared and will be sharing here at Wicked Good Kitchen. Meanwhile, I wish you the very best on your paleo journey! Knowledge is power! :)

  6. I just made this and added some lemon peel that I had on hand. Sooooo delicious and easy! I love the agave nectar because not only is it paleo but it is good for me as a diabetic. Will use again!

    • Thank you, Kristen! Yes, the agave nectar is pleasant in this recipe for so many reasons. When I make jam with honey, I get acid reflux which is never fun. The agave does not cause that and sweetens as well as helps thicken perfectly. With agave being low in glycemic index value, it does not cause a huge spike in blood glucose levels. It is delicious and such a treat. I like the lemony version you created by adding fresh lemon zest. Brilliant! Thanks for sharing and for stopping by with your positive feedback. I appreciate it ever so much!

  7. Have you ever tried to make this but add in jalapeno or habanero to make it into the popular raspberry/habanero type jam? I found this because I was looking for a paleo raspberry habanero jam and found this and though well, maybe I could add the habanero to the pan with the fruit.
    Jamie recently posted…What Can I Offer?My Profile

    • Hi there, Jamie! Thanks for stopping by. To answer your question…Yes, you certainly may add jalapeño or habanero peppers to the fruit when making this honey jam. I have not added the variation to the recipe, or a separate recipe to my blog yet. However, Anne, a friend of mine over at Lone Star Paleo, adapted my jam recipe and did just that. She made a strawberry jam with jalapeño added. Here’s the link for you: Bacon, Cheddar & Rosemary Biscuits with Strawberry Jalapeño Jam. Thanks again for dropping by. I hope that I have answered your question thoroughly and completely. Happy paleo jam making!

  8. Will this recipe work as freezer jam? Or is it not freezable??

    • Hi Dierdre, This is a very small batch of jam, so I go through it quickly. However, if you wish to freeze your jam to extend its freshness, you will need to use a pectin that both allows agave or honey for sweetening and is used for freezing. I highly recommend Pomona’s Universal Pectin (in 1-ounce boxes) which works in freezing jams. My local Whole Foods Market carries it. But, if you have trouble finding it, you can find it at Amazon.com. At Amazon, you can purchase by the box or by a pack with 6 boxes. Since I have not tested this recipe with pectin (it is meant to be a quick “small batch” refrigerator jam to be consumed quickly), I would suggest that you visit the Pomona’s Universal Pectin website at http://www.PomonaPectin.com. They offer helpful recipes and directions as well as FAQs and videos. No better place to go for assistance than the very source! Again, thank you for dropping by and have fun making your homemade jam!

Trackbacks

  1. [...] cookies made “double thumbprint style” to create an indented heart-shape filled with homemade Raspberry-Strawberry Honey Jam made the easy way—refrigerator style. The buttery almond cookies have plenty of vanilla and just [...]

  2. [...] Biscuits are adapted from my Kolache recipe. Jam adapted from Wicked Good Kitchen. [...]

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