Merry Berry Kale Jam ….Homemade and Sugar-free for the Whole Family

Recipe by Katie Mae

Makes 2–4 servings | Ready in 10 minutes | Stores 1 week in fridge


3 cups berries, halved if appropriate (strawberries, blueberries, etc.)
1–2 persimmon (fuyu or amigaki) OR oranges, diced
½ teaspoon freshly ground nutmeg
½ bunch of kale, finely chopped


  1. Place the berries in a saucepan on the stovetop and cover. Cook them over medium-high heat until you can see the fruit start to break down and release juice, about 3 minutes. Stir frequently during this time to prevent the fruit from browning.
  2. Stir in the diced persimmon/orange, nutmeg and then the kale. Turn the heat to medium. Cover and simmer for a few minutes or until the kale and fruit is cooked to your liking.


Feel free to experiment with other fruit. I love to add fresh, seasonal fruit.

For extra sweetness, either add ¼ cup of a fruit juice OR add a few diced dates with step 1.

If you like very tender kale, add it at the beginning with the fruit and cook to your desired consistency.

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  1. Marguerite Petersen

    Could you freeze this jam? love to make a big batch with Blueberries?

    1. KatieMae

      Absolutely! If after freezing, you plan on serving/using the jam chilled then cook the jam as the recipe calls for, chill it to room temp and then freeze it. If you want to serve the jam warm, then when cook the jam try to add the kale near the end so it’s minimally cooked. Then when you defrost and re-heat the jam (preferably on the stovetop), the kale won’t be overcooked. Make sense?

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