AIP Friendly Carob Berry Jam
Bright, jammy, and lightly sweet, this berry spread layers the natural depth of carob powder with the brightness of fresh lemon juice and a honey-kissed berry base. It's the kind of thing that makes a plain rice cake or roasted sweet potato feel genuinely special. Most store-bought jams are immediately off the table on an elimination protocol — refined sugars, pectin, and mystery "natural flavors" are everywhere — so having a homemade version you can trust is a real win. Arrowroot starch does the thickening work here instead of cornstarch or pectin, keeping everything clean and compliant without sacrificing that satisfying, spoonable texture. The carob adds a gentle, almost chocolatey warmth that pairs beautifully with blueberries, strawberries, raspberries, or blackberries — use whatever you have on hand, fresh or frozen. A pinch of Ceylon cinnamon stirred in at the end is optional but worth it for the extra cozy note. The recipe makes eight servings, so you'll have a full jar ready to brighten up the week ahead.
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Learn more →Ingredients
8 servings
- 2 cups mixed berries (fresh or frozen — blueberries, strawberries, raspberries, or blackberries)
- 3 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1 1/8 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tbsp carob powder
- 1 tbsp fresh lemon juice
- 1 tbsp arrowroot starch
- 2 tbsp cold water
- ¼ tsp ground ceylon cinnamon (optional)
Instructions
- 1
Combine the berries, honey, carob powder, and lemon juice in a medium saucepan over medium heat. Stir to coat the berries, then cook, stirring occasionally, until the berries break down and the mixture is bubbling steadily, about 8–10 minutes. Use the back of the spoon to crush any large pieces.
- 2
In a small bowl, whisk the arrowroot starch into the cold water until fully dissolved with no lumps.
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