Paleo Blueberry Honey Jam
No refined sugar, no added pectin—just juicy blueberries and honey! This naturally sweetened blueberry jam is easy to make, paleo-friendly, and perfect for spreading on everything from toast to yogurt.
Servings 14
Calories 49kcal
Ingredients
- 1 lb fresh blueberries
- ½ cup honey
- 2 tablespoon lemon juice
Instructions
- Wash and remove stems and leaves from blueberries.
- In a large non-reactive pot over medium heat add blueberries and stir in honey and lemon juice. Using a potato masher, press down on blueberries to burst and release juices.
- Bring jam to boil, and remove the foam that forms. Reduce heat to medium and continue cooking until jam thickens, approximately 20 minutes.
- If you prefer a chunkier jam, leave as is. For a smoother jam, continue mashing or use an immersion blender.
- If you are going to store in the refrigerator, cool until room temperature first then transfer to an airtight container. Or, if you are canning your jam, click here for canning instructions.
Notes
CANNED JAMS: Jams that have been canned using hot water canning, can last in a cool dark pantry for up to a year. As long as the seal is intact and mold is not present, the jam is safe to eat past a year.
REFRIGERATE JAMS: You can also store jam in the refrigerator. The USDA says that it will last for 10 days, but I have found that it lasts longer than that. Use your best judgement.
FREEZER JAMS: There are freezer safe jam containers that can be used to store your jam in the freezer. Again, the USDA says it will keep in the freezer for up to 3 months but I have found that it does last longer. Again, use your best judgement.
Nutrition
Serving: 1oz | Calories: 49kcal | Carbohydrates: 13g | Sodium: 1mg | Fiber: 1g | Sugar: 12g
