Almond Free Carob Berry Jam
This jam is a gorgeous little spread that layers the natural sweetness of mixed berries with a subtle, earthy depth from carob powder — a combination that tastes far more complex than the short ingredient list suggests. Honey brings gentle floral sweetness, while a squeeze of fresh lemon juice keeps everything bright and balanced. Arrowroot starch does the thickening work here, giving the jam a glossy, spoonable consistency without any of the cloudiness that cornstarch can leave behind. A pinch of Ceylon cinnamon stirred in at the end adds just enough warmth to make this feel like something special. Store-bought jams and preserves can be a minefield for anyone avoiding tree nuts due to shared production lines and vague labeling, so making your own at home puts you fully in control of every single ingredient. The whole process comes together in one saucepan, and once it's cooled and jarred, you've got a vibrant, deeply flavored spread ready to go on toast, yogurt, or anything else that needs a little something extra.
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Learn more →Ingredients
8 servings
- 2 cups mixed berries (fresh or frozen — blueberries, strawberries, raspberries, or blackberries)
- 3 tbsp honey
- 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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