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