Barley Free Carob Berry Jam
This deeply fruity jam gets its rich, almost chocolatey depth from carob powder — a naturally sweet ingredient that layers beautifully with mixed berries without any grain-based thickeners in sight. Plenty of store-bought jams and preserves rely on ingredients that can be problematic for people avoiding barley and related grains, so making your own is a genuinely satisfying workaround. Here, arrowroot starch does the thickening work cleanly and effectively, giving you that glossy, spoonable consistency without any cereal-derived additives. The honey and fresh lemon juice keep the flavor bright and balanced, while a pinch of Ceylon cinnamon adds a warm, subtle finish if you choose to use it. The technique is straightforward — cook down the berries, whisk in the slurry off high heat, and let it set — and the result is a vibrant, jewel-toned jam that tastes far more special than the effort involved. Spread it on toast, swirl it into yogurt, or spoon it over pancakes; it keeps beautifully in the fridge and makes your whole kitchen smell incredible while it cooks.
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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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