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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.

Paleo Raspberry Jam

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
Print Recipe
5 from 4 votes

Paleo Raspberry Jam

Paleo Raspberry Jam
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Treats, Jams & Sauces
Cuisine: American
Keyword: Maria Corcuera, no churn coffee liqueur brownie ice cream sweet fix baker, Paleo jam, paleo raspberry jam, sugar free jam, sugar free raspberry jam
Servings: 6 people


  • 4 1/2 Cup raspberries washed
  • 1/2 small Apple peeled and shredded (any tart apple works)
  • 4 Tablespoons honey


  • 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 get
    4 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

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