Raspberry Blueberry Jam
This jam is amazing. It reminds me of my favorite jar jam that I ate growing up. That stuff is addicting. But it has a bit too much sugar in it for my taste.
Guess what I did? I bought a new car. Well, it’s a used car. But it’s new to me. After having my 1997 Honda Civic for 9 years (my first and only car) I decided it was time for an upgrade. I probably could have driven that car for another 3-5 years, but she was getting old. So I decided to do the grown up thing. And you know what I bought? Another Honda. I couldn’t help it. My first car barely had any issues in 9 years and it had 165,000 miles on it. So I did the responsible thing, I bought a used car, in my price range, and now I have no monthly bills to pay off. Which is fantastic. I can now save up for cooler things. Like trips. Or eating yummy food on those trips. Or buying yummy food to make recipes for you guys. See, way cooler.
This may be my favorite recipe in the history of the world. Is it paleo? Of course not. But it’s magical.
I ran in the rain yesterday. Highly dislike. It’s way worse than the snow. Where the hell is spring, Colorado, you selfish b*tch. I’ve been cold all year and I’m sick of it!!!
I’m gonna make Mother’s Day scones this weekend. Sorry I won’t be able to share them with you until next week, but I have wedding stuff taking over right now, remember? No, not mine. My cousin’s. I’m actually primping my hair for the wedding right now, as you read this. So, since I won’t have a new Mother’s Day brunch recipe to share with you until next week, let’s check out a few old ones that your mother would be happy to scarf down.
- This recipe with the biscuits I posted yesterday. Duh.
- Banana bread french toast. Yes please.
- Brussel sprouts and Spinach Truffle Frittata. That recipe didn’t get much hype for how delicious it is. Shame.
- Chocolate Coffee Banana Donuts
- Bacon and Maple Meatballs
- Apple Fritters
- Stuffed Acorn Squash
- Blueberry & Chocolate Chip Pumpkin Loaf
- Caramelized Onion Frittata
- Mexican Hash Egg Bake
- Savory Breakfast Casserole
Raspberry Blueberry Jam
- 2 cups frozen raspberries
- 1 cup fresh blueberries
- 2/3 cup honey
- juice of 1 lemon
- Place a small saucepanover medium heat.
- Add frozen berries to cook until they are heated up and juice begins to come out from the berries.
- Then add blueberries, honey and lemon juice.
- Mix well and cook for about 5-7 minutes then reduce heat and cook for another 5-7 minutes until berries have fully exploded and everything has broken down into a well combined mixture.
- The longer you let the jam sit on low, the more it will thicken so feel free to lower the heat and go watch a trash tv show. Like I did.
- Put on these biscuits.
Makes 1 (8 ounce) jar of jam.
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Oh, Hi! I’m Juli.
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