Place a small saucepan over medium heat and add the frozen strawberries. Cook until juice begins to come out from the berries.
Add blueberries, maple syrup and lemon juice.
Mix well and cook for about 10 minutes and then reduce the heat and cook for another 10 minutes until the berries have fully burst and everything is broken down into a well combined mixture.
The longer the jam simmers on low thicker it will be.
Use on your eggs, paleo pancakes and waffles or gluten free toast.
Recipe by Kiss by Brooke at https://www.kissbybrooke.com/2016/09/07/strawberry-blueberry-jam/