Gluten Free Carob Berry Jam
Thick, glossy, and bursting with real berry flavor, this jam hits that perfect balance of sweet and tart with a subtle earthy depth that makes it genuinely special. The secret is carob powder, which adds a gentle, chocolate-adjacent richness without any bitterness — and it pairs beautifully with the natural brightness of mixed berries and fresh lemon juice. Instead of cornstarch or flour-based thickeners, arrowroot starch does the heavy lifting here, making this completely safe for anyone avoiding gluten without any compromise in texture. One important technique to keep in mind: pull the jam off the heat as soon as it thickens, since arrowroot can break down if it keeps boiling — the recipe walks you through exactly when to stop. A whisper of Ceylon cinnamon at the end is optional, but it rounds out the flavors in a way that feels almost luxurious. Spread it on gluten-free toast, swirl it into yogurt, or spoon it over pancakes — this jar is going to disappear fast.
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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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