Paleo Raspberry Jam
This Paleo Raspberry Jam is healthier than a regular jam. It’s tart and sweet, without any refined sugar and all-natural ingredients.
Using apples as thickener
You might think that the addition of apple to this recipe sounds weird, specially because it’s a raspberry jam, not an apple jam.
The addition of apple not only gives some flavor, but also helps to thicken the jam.
Apples are naturally high in pectin, which is used as a thickener in many recipes, such as pie fillings, jams and fruit spreads. So basically, adding apple to this recipe helps -in a natural way- to thicken it.
Ways to use this jam
Apart for using it on top of any paleo bread, this jam can be used in many other ways.
Try it as a cake filling, between layers, or as a cupcake filling -with an amazing pop of color. Try it in between cookies creating the perfect cookie sandwich, spread on top of a muffin, or use it with my Paleo Chocolate Mousse with Raspberry Jam, either way its pretty simple to make and very versatile.
How to store
If refrigerated, this jam should be good for at least 1 week!
Follow this link for more Healthier dessert recipes, or follow the links below to see some of my favorites:
Chocolate Banana Marbled Bread (GF, DF, Refined Sugar Free)
Easy Chocolate Tahini Fudge (Gluten free, Dairy Free)
Healthier Chocolate Hazelnut tart (GF, DF, Refined Sugar free)
Healthier Pumpkin Seed Chocolate Bars
Follow me on Instagram and tag #sweetfixbaker to see your amazing creations!
If you make this recipe, please be sure to give it a rating and leave a comment!
Paleo Raspberry Jam
Ingredients
- 4 1/2 Cup raspberries washed
- 1/2 small Apple peeled and shredded (any tart apple works)
- 4 Tablespoons honey
Instructions
- Stir all ingredients together in a large heavy-bottomed pot. On low heat, bring to a to boil, stirring constantly for 30 minutes or until reaching desired consistency. The more you boil, the thicker it will get4 1/2 Cup raspberries, 1/2 small Apple, 4 Tablespoons honey
- Ladle jam into clean containers and let cool completely. Cover and refrigerate for up to 3 weeks
