Capsaicin Free Carob Berry Jam
Bright, jammy, and deeply fruity, this spread layers the natural sweetness of mixed berries with honey and a subtle earthiness from carob powder — no pepper, no heat, no hidden spice surprises. For anyone managing capsaicin sensitivity, store-bought jams and preserves can be a gamble, since some commercial blends sneak in chili-based colorings or unexpected spice blends. Here, every ingredient is straightforward and easy to verify, so you know exactly what's going into the jar. The arrowroot starch does the thickening work beautifully, giving the jam a glossy, spoonable texture without any of the gumminess that cornstarch can sometimes leave behind. Carob adds a gentle cocoa-like depth that makes this taste more complex than a simple berry preserve, and a touch of Ceylon cinnamon (if you choose to use it) rounds everything out with warmth that's completely capsaicin-free. It comes together in one saucepan and cools into a fridge-ready jar that's perfect on toast, stirred into yogurt, or spooned over oatmeal.
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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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