Eggless Carob Berry Jam
This berry jam is rich, glossy, and deeply fruity — with a subtle chocolatey depth from the carob powder that makes it taste far more complex than a standard spread. Mixed berries bring natural sweetness and a gorgeous jewel-toned color, while honey rounds out the flavor without any refined sugar. The thickening here comes from arrowroot starch rather than eggs or gelatin, so the set is clean and completely plant-based without any compromise on texture. Lemon juice brightens everything up, and a pinch of Ceylon cinnamon adds a warm, almost floral finish if you choose to use it. The arrowroot slurry technique is the key move — pull it off the heat the moment it thickens, and you'll get that perfect spoonable consistency every time. Spread it on toast, swirl it into yogurt, or spoon it over pancakes — it's the kind of homemade jam that makes store-bought feel like a downgrade.
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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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