My grandmother used to make jam every year out of the summer bounty of berries. It was a multi-day project involving scorching-hot vats of berries, thickened by pectin and pounds of white sugar, which she balanced with the tang of lemon or lime juice. A simple slab of toasted country bread slathered with her homemade jam and some salted butter was my favorite way to start the day.

Now, in a world that favors high-protein egg whites for breakfast, or if there is a piece of toast to be had, it’s covered in smashed avocado and tomato slices instead of rich red jam, I wondered if it was even worth the hassle to create a healthier version of my Grandma’s recipe. Turns out, it was.

The resulting recipe is so easy, a hefty jar of jam can be whipped up in minutes, keeping my fridge stocked for weeks. As a mom of four daughters, I jump on any opportunity to remove processed sugar from our treats, and this jam stayed delectably sweet and comforting in the process.

We use this jam to top toast like Grandma did, but we also use it instead of syrup on almond flour waffles, or to sweeten plain Greek yogurt for snacks, breakfast or dessert.


Servings: 32 (About 21/2 cups of jam)


3 dates, finely chopped

1/2 cup water

1 small tart cooking apple, like granny smith, peeled and finely chopped (1/4-inch cube)

3 cups frozen mixed berries (no need to thaw)

2 teaspoons lime zest

1 tablespoon lime juice


1/8 teaspoon vanilla extract (optional)

Place the chopped dates and water into a medium sauce pan and simmer for a minute or two to soften the dates. Add the chopped apple and frozen berries, and increase heat to medium high, and bring to a boil, stirring occasionally.

Once the mixture is boiling, turn up the heat to high, and let boil vigorously, stirring constantly, until mixture thickens and turns jammy, about 3-4 minutes. (Carefully add a tablespoon of water if mixture starts to get dry.) Once the jam feels like it’s thickening, turn off the heat and stir in lime zest, lime juice and vanilla extract if using. Cool before serving.

Will keep fresh for 2-3 weeks in a tightly covered jar in the refrigerator.

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