Emulsifier Free Carob Berry Jam
Fruity, rich, and just a little earthy, this berry jam hits every note you want from a homemade spread without a single additive in sight. Most store-bought jams rely on pectin, modified starches, or emulsifiers to get that glossy, spreadable texture — this one skips all of that entirely. Arrowroot starch does the thickening work here, and it does it beautifully, creating a smooth, spoonable consistency that sets without any fuss. The carob powder adds a subtle depth that plays off the bright tartness of the mixed berries and lemon juice in a way that feels almost luxurious. Honey keeps the sweetness natural and rounded, and a pinch of Ceylon cinnamon (if you're using it) gives the whole thing a gentle warmth. The technique is simple but precise — pulling the pan off the heat at the right moment keeps the arrowroot doing its job perfectly. Spread it on toast, swirl it into yogurt, or spoon it straight from the jar; either way, you'll be glad you made 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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