Gut Friendly Carob Berry Jam
Bright, fruity, and just sweet enough, this berry jam is the kind of condiment that makes everything it touches taste a little more special. Mixed berries bring natural antioxidants and a gorgeous deep color, while honey keeps the sweetness gentle and real — no refined sugar, no mystery additives. Carob powder adds a subtle, earthy depth that plays beautifully with the fruit without overwhelming it, and a squeeze of fresh lemon juice keeps the whole thing lively and balanced. Instead of pectin, arrowroot starch does the thickening work here, which is a smart swap for anyone keeping an eye on digestive comfort — it sets into a smooth, glossy texture without any gut-irritating fillers. The trick is pulling it off the heat right after it thickens, since arrowroot is a bit particular about boiling, but the instructions walk you through it clearly. A whisper of Ceylon cinnamon at the end is optional but genuinely lovely if you have it on hand. Spread it on toast, swirl it into yogurt, or spoon it straight from the jar — this one earns its place in the fridge.
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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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