Chestnut Free Carob Berry Jam
This jam is a beautiful, deeply flavored spread built from mixed berries, honey, and a touch of carob powder — and it comes together in a single saucepan with almost no fuss. The carob adds a gentle, earthy sweetness that plays off the bright tartness of the berries in a way that feels a little unexpected and completely addictive. Lemon juice keeps the fruit flavor sharp and alive, while arrowroot starch does the thickening work cleanly, without muddying the color or flavor the way some starches can. The key trick here is pulling the pan off the heat the moment the jam sets — arrowroot is sensitive to prolonged boiling, so that timing detail actually matters. A whisper of Ceylon cinnamon at the end is optional, but it rounds everything out beautifully if you have it on hand. Spread it on toast, swirl it into yogurt, or spoon it over oatmeal — this jar earns its place in the fridge fast. For anyone navigating tree nut allergies or sensitivities, every ingredient here is straightforward and easy to verify, so you can make and share it with real confidence.
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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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