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Strawberry Date Jam

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Making your own raw jam is easy peasy!  This recipe is wonderful to spread on; raw crackers, breads, spread in between cake layers or on brownies.  This would also be wonderful spread on the banana crepes!  I can’t express enough to make sure that you purchase only organic strawberries.  They are one of the top rated fruits on the “Dirty Dozen” list, meaning that they are high in pesticides when you don’t purchase organic.


  • 2 cups mejool dates, pitted and soaked
  • 2 cups strawberries, organic with greens removed


  1. In your food processor or blender combine the two ingredients and blend till nice and creamy.  Or you can stop it sooner if you want a more chunky style.
  2. Store in glass containers in the fridge for 1-2 weeks

Equipment Needed: (my personal recommendations)

How to Select and Store

  • As strawberries are very perishable, they should only be purchased a few days prior to use. Choose berries that are firm, plump, free of mold, and which have a shiny, deep red color and attached green caps. Since strawberries, once picked, do not ripen further, avoid those that are dull in color or have green or yellow patches since they are likely to be sour and of inferior quality. Medium-sized strawberries are often more flavorful than those that are excessively large. If you are buying strawberries prepackaged in a container, make sure that they are not packed too tightly (which may cause them to become crushed and damaged) and that the container has no signs of stains or moisture, indication of possible spoilage. Strawberries are usually available year round, although in greatest abundance from the spring through the mid-summer.
  • Like all berries, strawberries are very perishable, so great care should be taken in their handling and storage. Before storing in the refrigerator, remove any strawberries that are molded or damaged so that they will not contaminate others. Replace unwashed and unhulled berries in their original container or spread them out on a plate covered with a paper towel, then cover with plastic wrap. Strawberries will keep fresh in the refrigerator for one or two days. Make sure not to leave strawberries at room temperature or exposed to sunlight for too long, as this will cause them to spoil.
  • To freeze strawberries, first gently wash them and pat them dry. You can either remove the cap and stem or leave them intact, depending upon what you will do with them once they are thawed. Arrange them in a single layer on a flat pan or cookie sheet and place them in the freezer. Once frozen, transfer the berries to a heavy plastic bag and return them to the freezer where they will keep for up to one year. Adding a bit of lemon juice to the berries will help to preserve their color. While strawberries can be frozen whole, cut or crushed, they will retain a higher level of their vitamin C content if left whole.

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10 thoughts on “Strawberry Date Jam

  1. Chris says:

    Is there a replacement for dates? They are so high in sugar, which I have to watch due to fructose malabsorption. Can you use Irish moss? What about Goji Berries?

    • amie-sue says:

      Hello Chris,
      Yes you could replace the dates with your preferred sweetener. What do you use? It depends on it’s form as to how you tweak the recipe. And yes you can use Irish moss. I have made raw jams that way, using anywhere from 1/4 – 1/2 cup of Irish moss gel. amie sue

  2. Pilar says:

    Hi again, Amie,
    How long would this jam last in the refrigerator?

  3. Queene says:

    I luv this simple n way mo heathy recipe for jam ~ my moms just been told recently that shes gwanna have to eat way different foods so I hope she’ll be willing to try this ~ I know Ima making this tomorrow after I go n get my dates

  4. Sadie says:

    I was curious about replacing the fruit in the recipe – as strawberries are out of season (and pricey right now) I have a bunch of frozen blueberries I would love to make into jam, would the ratio of fruit to dates need to change at all?

    I was browsing your other recipes and saw you had a few that can use fresh or frozen blueberries, but that they all involve chia seeds which I can’t have unfortunately, and I was interested in the simplicity of this 2 ingredient recipe :)


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