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.

  1. This recipe with the biscuits I posted yesterday. Duh.
  2. Banana bread french toast. Yes please.
  3. Brussel sprouts and Spinach Truffle Frittata. That recipe didn’t get much hype for how delicious it is. Shame.
  4. Chocolate Coffee Banana Donuts
  5. Bacon and Maple Meatballs
  6. Apple Fritters
  7. Stuffed Acorn Squash
  8. Blueberry & Chocolate Chip Pumpkin Loaf
  9. Caramelized Onion Frittata
  10. Mexican Hash Egg Bake
  11. Savory Breakfast Casserole

That’s enough.

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Raspberry Blueberry Jam

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4.9 from 14 reviews


  • 2 cups frozen raspberries
  • 1 cup fresh blueberries
  • 2/3 cup honey
  • juice of 1 lemon


  1. Place a small saucepanover medium heat.
  2. Add frozen berries to cook until they are heated up and juice begins to come out from the berries.
  3. Then add blueberries, honey and lemon juice.
  4. 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.
  5. 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.
  6. Put on these biscuits.


Makes 1 (8 ounce) jar of jam.

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  1. Kiera says:

    I’m allergic to raspberries so I’m going to try this with strawberries instead. I hope it turns out okay, have you ever tried that? thanks!

    ps. i’m so happy to have found your website, all of your recipes seem amazing and i think they will definitely help my transition to the paleo lifestyle.

    1. juli says:

      i’m sure that would still taste great!

  2. JuliaKaris says:

    Could you use frozen berries instead of fresh for the blueberries?

    1. juli says:


  3. Liz says:

    Is it possible to make this with just raspberries? I have an uncle who loves raspberry jam and we’re trying to replace some of his favorite with a bit more paleo friendly ones.

    1. juli says:

      yes!! it just might not get as thick, but still delicious!

  4. Kaylia says:

    Can this recipe be doubled or multiplied to make larger batches?

    1. juli says:

      i’m sure!

  5. Lena says:

    Well, I just want to eat this straight out of the jar! I love that it came out more tart than sweet. I was never a jam fan, but I am now! I have just topped my AIP fingerprint cookies with this and they are baking. Thank you!

  6. VasantP says:

    Any idea how long this will last. Was wanting to make a batch and posted it to my family around the world 🙂

    1. juli says:

      i’ve kept mine for longer than 2 weeks and it’s still be good! just make sure its a closed container

  7. Susan says:

    I’m wondering if lemon zest would be nice in this too? Has anyone tried it? I usually put lemon or orange zest in my homemade cranberry sauce (cranberry, honey, citrus juice and zest) and I find that it often brings out flavor even more than the juice.

    1. juli says:


  8. Aimée says:

    Just made this for the first time. Super easy and pretty tasty, although I found it to be too sweet. I only used half the amount of honey called for but it was still too much for my palate. Do you know if this jam will still thicken if I omit the honey altogether? Have you ever tried it with just the berries?

    1. juli says:

      no clue, haven’t tried!

  9. jenni says:

    Love your blog and def my fave paleo blog (pumpkin Chai bread, breakfast fave)! I am about 90%paleo with cheats with tortilla chips as my weakness! Just looked at your jam recipe for macarons!
    Totally random, but I’m the founder and inventor of a French press redesign of startup simpli press ! Make bulletproof all the time with it!

  10. Angela says:

    Thank you for this yummy jam recipe. It’s fantastic, great flavor, and I love the simple ingredients that aren’t bad for my 5 year old grandson