Recipe: Blueberry Jam (Paleo, SCD, GAPS AIP)

Recipe: Blueberry Jam (Paleo, SCD, GAPS AIP) post image

Tired of reading the labels for added sugars and chemicals in your jam? It’s so easy to make your own!

There is no reason to settle for jam that has added sugars and chemicals when it is so easy to make your own with excellent, organic blueberries!

Blueberries are High on the ORAC Scale for anti-oxidants

Blueberries are very high on the ORAC scale for anti-oxidants – a very good reason to include lots of blueberry products in your diet!

Antioxidants are a category of vitamins, minerals and enzymes that help bind up harmful metabolic by-products called “free radicals” that can lead to tissue and DNA damage, cancer, heart disease, diabetes and other age-related diseases.

Free radicals are highly reactive compounds that are formed from normal metabolic functions in the body. Free radicals are also generated  when our cells are exposed to a variety of substances such as radiation, chemicals, pollution, smoke, drugs, alcohol, pesticides and the sun.

A poor diet also contributes to the formation of free radicals. Anthocyanin (the pigment that makes blueberries blue) contains naturally occurring plant chemicals called polyphenols which have very high antioxidant characteristics. The darker, deeper blue fruits have the highest anthocyanin values, thereby supplying the most potent antioxidant sources.

The USDA Human Nutrition Research Center on Aging in Boston has developed an assay called ORAC (oxygen radical absorbance capacity), which rates the antioxidant capacity of foods. Fresh blueberries have a high level of ORAC, at 2400 per 100 grams. Researchers have found that blueberries rank #1 in antioxidant activity when compared to 40 common fresh fruits and vegetables.

Gelatin Adds Protein and Beneficial Peptides for Joints and Skin


Collagen tissue makes up 50% of the protein in the body, as it is the primary protein in connective tissue — the tissue that makes up fibrous tissues like tendons, ligaments, bone, cartilage and skin. Collagen makes up the matrix of joint cartilage and skin as well as cornea, cartilage, bone, blood vessels, the gut lining, and intervertebral discs.


Gelatin is simply the cooked form of collagen. Taking extra gelatin is beneficial for the joints, skin and mucous membranes.

Gelatin is not a complete form of protein and so it soon fell out of favor and we are left with the artificially produced jello products that are loaded with sugar, artificial sweeteners, colorings and other toxic additives.

In this recipe I use a pure gelatin made from the bones of grassfed cows. You can’t get any better than that! Check it out grassfed gelatin here!


Blueberry Jam

Prep Time: 10 minutes

Cook Time: 8 minutes


  • 12 ounce bag of frozen organic blueberries
  • 2 Tbsp water
  • Juice of 1/2 medium lemon
  • 1 Tbsp gelatin
  • 2 – 3 Tbsp honey


  1. Place the frozen blueberries in a pot (or first defrost them)
  2. Add the lemon juice
  3. Add the water and heat on medium until simmering then heat on low
  4. Simmer for about 8 minutes until the berries are soft
  5. Break up the berries a bit
  6. Take off the heat and sprinkle the gelatin lightly as you are mixing it into the berries – take care to mix up any lumps
  7. Let cool a while
  8. Add the honey and mix well
  9. Place in a jar and refrigerate for a few hours before serving or using
  10. If the blueberries are really gelled together mix up the jam before serving or using

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Leave a Comment

  • July 7, 2016, 2:52 am

    I prefer to prepare jams at home to avoid the consumption of extra chemicals that are added to the jams that are sold in the supermarket. We love jams and I make jams of different seasonal berries (strawberries, raspberries, blackberries) and fruits (peaches, plums). I haven’t tried to prepare jams of frosen berries, but it is a good idea, thanks.