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Paleo Rosemary Raspberry Jam -

Paleo Raspberry Jam

  • Author: Holley -


This bold fruity raspberry jam is great with paleo crackers, on a cheese plate for the lacto-paleo or straight off a spoon!


  • 4 cups raspberry (previously frozen is great)
  • 1/3 cup honey
  • 1/3 cup apple juice
  • peels from one apple
  • 2 sprigs rosemary
  • 4 jars 250ml with rings and lids


  1. Over medium heat thaw the raspberries, bring to a simmer, you are in this for a long haul: slow and steady is your ticket, the last thing you want is to burn this handpicked fruity goodness.
  2. Add honey, apple juice and continue to simmer, stirring regularly.
  3. After 20 minutes of simmering add rosemary and apple peels, continue to simmer, stir regularly, again, you don’t want burn it.
  4. While the jam is reducing, and simmering, prepare the jars: sterilize, and prepare your boiling water bath.
  5. It took a full hour of slow simmering until I was satisfied with the thickness, a little thicker than a ketchup, not as runny as a syrup.
  6. Set aside and let cool a little, so you can fish out the rosemary and apple peels, if a couple stay in there, it’s okay, I just tried to take out the bigger pieces.
  7. Spoon into jars while still hot, wipe rim, finger tighten the lid on, and immerse in a water bath 15 min (longer depending on your elevation please check this canning guide)


Need a canning kit? Check out this one.

  • Category: Preserves
  • Cuisine: Jam
The Primal Desire