Chicken Free Carob Berry Jam
This deeply fruity jam is a small-batch spread that punches well above its weight, layering the natural sweetness of mixed berries with the subtle, earthy depth of carob powder. The combination is richer and more complex than a standard berry jam, almost chocolatey in the background, without any actual chocolate involved. Lemon juice brightens everything up, and a touch of honey keeps the sweetness honest rather than cloying. Arrowroot starch does the thickening work here — it sets into a glossy, smooth consistency that looks gorgeous on toast, yogurt, or a cheese board. The key trick is pulling the pan off the heat the moment the jam coats the spoon, since arrowroot can break down if it keeps boiling after it sets. Optional Ceylon cinnamon adds a warm, floral finish that makes the whole jar feel a little more special. Every single ingredient in this recipe is naturally free from poultry in any form, so there is absolutely nothing to second-guess when you are stocking a kitchen that avoids it.
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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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