Carrageenan Free Carob Berry Jam
This fruity, deeply flavored jam comes together in a single saucepan with nothing but wholesome, recognizable ingredients — no mystery additives, no thickeners pulled from a seaweed derivative. Carrageenan hides in a surprising number of store-bought jams and fruit spreads, which makes homemade the smartest move for anyone keeping a close eye on labels. Here, arrowroot starch does the thickening work beautifully, giving the jam a glossy, spoonable consistency that sets up clean without any gumminess. The carob powder adds a subtle, earthy depth that plays off the bright tartness of the mixed berries in a way that feels almost luxurious. A squeeze of lemon juice keeps the flavors lively, and the optional Ceylon cinnamon rounds everything out with a gentle warmth. Spread it on toast, swirl it into yogurt, or spoon it over pancakes — this jar earns its place in the fridge 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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