Cashew Free Carob Berry Jam
This jam is a gorgeous little pantry project that transforms a handful of berries into something deeply flavorful and genuinely special. The carob powder adds a subtle, earthy richness that plays beautifully against the bright fruit and lemon juice — it's not chocolate, but it brings a warmth that makes this feel more complex than your average spread. Honey sweetens everything naturally, so there's no refined sugar in sight, and arrowroot starch does the thickening work cleanly without any gummy aftertaste. For anyone navigating tree nut allergies, store-bought jams and flavored spreads can be a minefield of shared-facility warnings, so making your own from scratch is a genuinely satisfying solution. The technique here is straightforward — cook down the berries, whisk in the slurry off the heat, and let it set — and the result is a thick, glossy jam that clings perfectly to toast, yogurt, or a warm biscuit. The optional Ceylon cinnamon is a quiet but lovely finishing touch that rounds out the whole jar.
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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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