BHA & BHT Free Carob Berry Jam

Total time55 min

Prep time5 min

Cook time20 min

4.8

(4)

Jam from a jar seems simple enough, but store-bought spreads are notorious for sneaking in synthetic preservatives that people sensitive to BHA and BHT are trying to avoid. This homemade version sidesteps all of that with a short, clean ingredient list built around real mixed berries, raw honey, and fresh lemon juice — nothing you can't pronounce. The carob powder is the quiet star here, adding a gentle, earthy depth that plays beautifully against the bright tartness of the berries without overwhelming them. Arrowroot starch does the thickening work instead of commercial pectin, giving the finished jam a glossy, spoonable texture that feels almost luxurious on toast. A whisper of Ceylon cinnamon, if you choose to add it, rounds everything out with a subtle warmth. The whole process comes together in a single saucepan, and the result is a rich, jewel-toned jam that tastes like something you'd find at a farmers market — except you made it yourself, and you know exactly what's in it.

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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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