Celery Free Carob Berry Jam
This berry jam is a rich, glossy spread that tastes like summer in a jar, with deep fruit flavor given an earthy, slightly chocolatey depth from carob powder. Mixed berries — whether fresh or frozen — break down into a luscious base that's brightened by fresh lemon juice and gently sweetened with honey. Arrowroot starch does the thickening work here, giving the jam a smooth, spoonable consistency without any cornstarch or pectin. The whole thing comes together in a single saucepan, and the optional Ceylon cinnamon adds a warm, fragrant note that makes it feel almost fancy. Store-bought jams and preserves can hide surprising additives, so making your own means you know exactly what's going in the jar. Spread it on toast, swirl it into yogurt, or spoon it over pancakes — it's the kind of small-batch condiment that quietly becomes a weekly staple.
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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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