Recipe: Raspberry Jam (SCD/GAPS)

Recipe: Raspberry Jam (SCD/GAPS) post image

Raspberry jam. Reminiscent of the summer sun, the glorious heat and the sweetness of ripe berries. I had a craving for raspberries so I made a simple jam from three ingredients: raspberries, honey and lemon. Most health food stores carry frozen organic raspberries or maybe you have a stock of some frozen berries left over (if that’s possible) from the summer. There is no need for excessive sweetening, as the tartness of the berries is so refreshing!

Raspberry Jam


  • Two 10 ounce bags of organic frozen raspberries
  • 1/4 cup raw honey (where to buy raw honey)
  • one slice lemon (organic if you have it)


  1. Place the berries in a pot with just a little water (not too much or it will take a long time to boil down)
  2. Squeeze the lemon over the berries
  3. Bring to a simmer
  4. Cook until most of the water is gone, stirring frequently
  5. Remove from heat and let cool
  6. Pass the mixture through a fine sieve to remove the seeds (this is optional, I just don’t like seeds in my jam)
  7. When cooled, add the honey (I prefer not to heat the honey if I don’t have to)
  8. Mix and refrigerate

This post is shared at: Mommy Club, Creative Juice Thursday, Thriving on Thursday, Tastastic, Full Plate Thursday, Simple Lives Thursday. Pennywise Platter, Freaky Friday, Foodie Friday, Fresh Bites Friday, Friday Food, Fight Back Friday, Seasonal Celebration, Real Food 101, Barnyard Hop, Mouthwatering Monday, Make Ahead Monday, Slightly Indulgent Tuesday, Hearth & Soul Hop, Tasty Tuesday, Made From Scratch Tuesday, Tasty Tuesday Tidbits, Tasty Tuesday 33, Traditional Tuesday, What’s Cooking Wednesday, Real Food Wednesday, Gluten-Free Wednesday, Whole Food Wednesday, Cast Party Wednesday, Health 2Day, Allergy-Free Wednesday, These Chicks Cooked, Mommy Club, Creative Juice Thursday, Thriving on THursday, Simple Lives Thursday, Pennywise Platter, Fresh Bites Friday, Fight Back Friday

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Leave a Comment

  • Pavil, the Uber Noob February 2, 2012, 7:35 am

    I have a noob question, but then I am kind of new to this stuff.
    How does cooking fruit contribute the jamness of the jam?

    Ciao, Pavil

  • Mira February 2, 2012, 10:09 am

    I often find that frozen raspberries are picked so close to the peak of ripeness that there is not a lot of pectin to help them “set” well. I shave in some lemon peel or zest to help with that. Plus it adds a delicious zing to the jam.

  • Katie Ellen February 2, 2012, 12:49 pm

    This is such a great idea! So simple too! Do you think this would work just as well with frozen strawberries? Thanks for sharing :)

    • Jill February 2, 2012, 2:15 pm

      Hi Katie Ellen,
      I used frozen berries. It works fine.

  • France @ Beyond The Peel February 2, 2012, 2:40 pm

    I love jams sweetened with honey. That’s how we make it at home. This photos makes me want to eat it by the spoonful.

  • Meagan February 2, 2012, 5:37 pm

    Jill – I love this. My mom will too, raspberries are her favorite!!

  • Jen February 2, 2012, 11:21 pm

    This is something I have yet to make. I froze a bunch of raspberries from my raspberry bushes this summer, now I know what to do with them. . . yum.

  • Miz Helen February 4, 2012, 10:43 am

    Hi Jill,
    This is a wonderful jam that we would just love! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  • Amy @ A Little Nosh February 4, 2012, 8:04 pm

    Thanks for linking up at A Little Nosh! You’re featured this weekend:

  • Liberty February 6, 2012, 12:06 pm

    this looks delish!

  • Raj @ Flip Cookbook February 6, 2012, 12:11 pm

    I love making Jam this way. My personal favorite is Strawberry. :)

  • Sarah February 6, 2012, 2:31 pm

    This looks so easy and yummy! I’ve always been intimidated by making jam, but I think I can manage this one!

    I would love for you to come share this recipe on my link-up, Make-ahead Mondays, at Raising Isabella!

    Hope to see you there!

  • veronica February 7, 2012, 9:10 pm

    YUM!! my mom had raspberry bushes and always made jam and pie! Thank you for the summery thoughts on a cold winter evening :)

  • Heather February 8, 2012, 2:52 pm

    Come share this fabulous recipe at my Famous Linkz Party!!

  • Jenn February 8, 2012, 3:15 pm

    We so enjoy jam! Thanks for sharing this recipe!

  • Mom Photographer (@MomPhotographer) February 9, 2012, 6:30 pm

    This is great recipe. I love that you don’t cook the honey – that’s very good idea. I’ve got some strawberries I wanted to use to make jam. I think I’ll make them the same way as you did.

  • Mom Photographer (@MomPhotographer) February 9, 2012, 6:32 pm

    I really like the idea of not cooking the honey! I’m going to steal it to make my strawberry jam! :) Thank you!

  • Michelle @ The Willing Cook February 9, 2012, 10:01 pm

    I made a very similar jam with hand picked blueberries for teacher Christmas gifts. So delicious! Thanks for sharing this recipe at Allergy-Free Wednesdays also.

  • April @ The 21st Century Housewife February 13, 2012, 11:58 am

    I like that you can use frozen raspberries in this jam for a taste of summer all year long!

  • Meagan February 14, 2012, 3:54 am


    Would this be a recipe you could can and store? I’m new to canning and am learning so much. I’m assuming this is something you’d have to eat up within a few weeks.


    • Jill February 14, 2012, 6:13 am

      Hi Meagan,
      This I refrigerate and it stays for several weeks. I don’t know much about canning — that has a different procedure.

  • Brenda April 22, 2012, 2:22 pm

    Love this recipe! I just made it with frozen strawberries we picked from a farm. I added 2Tbs agar at the end to help it to thicken and add nutrition. It made it a little too thick, more like canned cranberries consistency. My kids loved it anyway, next time I will use less agar. Great to finally have and easy sugar free way to make jam.

  • Gillian July 22, 2014, 4:40 pm

    How much jam does this yield?


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