Dairy Free Carob Berry Jam
Homemade jam is one of those small kitchen projects that pays off in a big way, and this berry version has a depth of flavor that store-bought simply can't match. The carob powder is the secret weapon here — it adds a subtle, earthy richness that plays beautifully against the bright tartness of the mixed berries without any bitterness. Honey keeps the sweetness natural and rounded, while fresh lemon juice lifts the whole thing and helps the fruit flavors pop. Arrowroot starch does the thickening work cleanly and without any dairy-based additives, so the set is smooth and glossy every time. The optional Ceylon cinnamon adds a warm, delicate spice note that makes this feel almost like a preserve you'd find at a fancy farmers market. Spread it on toast, swirl it into oatmeal, or dollop it over pancakes — it works beautifully anywhere you'd reach for a classic jam.
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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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