Black Pepper Free Carob Berry Jam
Fruit jams seem simple until you realize how many store-bought versions sneak in unexpected spices or additives that can be a real problem for anyone avoiding black pepper and related irritants. This homemade version keeps things beautifully clean — just mixed berries, honey, lemon juice, carob powder, and arrowroot starch to bring it all together. The carob adds a gentle, earthy depth that plays surprisingly well with the bright tartness of the berries, giving the jam a more complex flavor than you'd expect from such a short ingredient list. Arrowroot does the thickening work here instead of pectin or cornstarch, and the key is pulling it off the heat the moment it sets — boiling it further breaks down the starch, so the timing really matters. A pinch of Ceylon cinnamon at the end is optional but worth it if you have it on hand, adding warmth without any heat. Spread it on toast, swirl it into yogurt, or spoon it over oatmeal — it's the kind of small-batch jam that makes you wonder why you ever bought the jarred stuff.
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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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