Brazil Nut Free Carob Berry Jam
Homemade jam is one of those small kitchen projects that pays off in a big way, and this berry version is genuinely hard to stop spooning onto things. Mixed berries bring a natural tartness and sweetness that pairs beautifully with carob powder, which adds a subtle, earthy depth without any bitterness. A squeeze of fresh lemon juice brightens everything up, while arrowroot starch does the thickening work cleanly — no pectin packets, no guesswork. The trick with arrowroot is pulling the pan off the heat right after it sets, and the instructions walk you through exactly when to do that so you get a perfectly glossy, spreadable consistency every time. Store-bought jams and preserves can be a minefield when you're navigating tree nut allergies, since shared facilities are common and labels aren't always clear — making this from scratch puts you fully in control of every single ingredient. A pinch of Ceylon cinnamon stirred in at the end is optional but genuinely lovely if you have it on hand. Spread it on toast, swirl it into yogurt, or use it as a filling — this jar is going to disappear fast.
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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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