Coconut Free Carob Berry Jam
Jam lovers who need to avoid coconut-derived ingredients often run into trouble with store-bought spreads, which can sneak in coconut sugar, coconut oil, or coconut-based thickeners without much fanfare on the label. This homemade version keeps things beautifully simple — mixed berries, honey, lemon juice, and carob powder come together in a saucepan with no surprise additives. The carob adds a gentle, earthy depth that plays off the bright tartness of the berries in a way that feels almost chocolatey without being heavy. Arrowroot starch does the thickening work here, giving the finished jam a glossy, spoonable texture that sets up perfectly in the fridge. A whisper of Ceylon cinnamon is optional, but it rounds out the flavor in the most warming way. Spread it on toast, swirl it into yogurt, or dollop it over oatmeal — this little jar punches well above its weight.
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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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