Cinnamon Free Carob Berry Jam
Fruity, rich, and just a little earthy, this berry jam is a genuinely satisfying spread that works beautifully on toast, stirred into yogurt, or dolloped over pancakes. The carob powder adds a subtle depth that plays off the natural sweetness of mixed berries without any of the bitterness you might expect — it's a surprisingly elegant combination. For anyone navigating a sensitivity to cinnamon, the recipe is written with that spice as a clearly optional add-in at the very end, so you stay in complete control. The thickening comes from arrowroot starch rather than any spice-heavy commercial pectin, which means no hidden blends or mystery seasonings to second-guess. Honey and fresh lemon juice round out the flavor, keeping everything bright and balanced. The technique is straightforward — cook down the berries, whisk in the slurry, and pull it off the heat before it over-thickens — and the result is a glossy, spoonable jam that feels genuinely homemade in the best way.
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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)
Can be omittedceylon cinnamon
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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