Artificial Food Coloring Free Carob Berry Jam
Store-bought jams and preserves are notorious for sneaking in synthetic dyes to make the color look more vivid — which means even something as simple as a berry spread can be off the table when you're avoiding artificial food coloring. This homemade version keeps things completely clean, leaning on real mixed berries, honey, and a touch of carob powder for depth and natural richness. The carob adds a subtle, earthy sweetness that plays beautifully against the bright tartness of the fruit and the lift of fresh lemon juice. Arrowroot starch does the thickening work here instead of commercial pectin, giving you a glossy, spoonable jam without any mystery additives. A pinch of Ceylon cinnamon stirred in at the end is optional, but it rounds out the flavor in a way that feels almost fancy. The whole process comes together in one saucepan, and the result is a jewel-toned jam that tastes like it took far more effort than it actually did. Spread it on toast, swirl it into yogurt, or spoon it straight from the jar — no label-reading required.
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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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