Gelatin Free Carob Berry Jam
This berry jam is rich, glossy, and deeply fruity — the kind of spread that makes a plain piece of toast feel like a treat worth slowing down for. Most store-bought jams rely on pectin derived from fruit, but plenty of commercial thickeners and gel-based preserves raise questions for anyone avoiding animal-derived gelatin, and label-reading gets old fast. Here, arrowroot starch does all the thickening work, giving the jam a smooth, spoonable consistency without any animal-derived ingredients whatsoever. The carob powder adds a subtle, earthy depth that plays beautifully against the brightness of the berries and lemon juice — it's not chocolate, but it brings a warmth that makes this jam taste more complex than a simple fruit spread. A pinch of Ceylon cinnamon rounds everything out if you want that extra layer of cozy flavor. The technique is straightforward: cook the berries down, whisk in the arrowroot slurry off a high boil, and let it set as it cools. Spoon it over yogurt, swirl it into oatmeal, or just keep it in the fridge for whenever you need something a little special on hand.
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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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