Hazelnut Free Carob Berry Jam

Total time55 min

Prep time5 min

Cook time20 min

4.8

(4)

Fruity, deep, and just a little earthy, this berry jam is the kind of spread that makes plain toast feel like a treat worth sitting down for. Mixed berries bring natural brightness while carob powder adds a subtle chocolatey warmth that sets this apart from any standard jam you'd grab off a shelf. Store-bought jams and flavored spreads can be surprisingly risky territory when tree nut cross-contact is a concern, so making your own from scratch puts you fully in control of every single ingredient. Honey and fresh lemon juice keep the sweetness balanced and alive, and arrowroot starch does the thickening work cleanly — no cornstarch guesswork, no gelatin, no fuss. The technique is straightforward: cook the berries down, whisk in the slurry off the heat, and let the jam set up on its own terms. A whisper of Ceylon cinnamon at the end is optional but genuinely lovely if you have it on hand. Spoon it over yogurt, swirl it into oatmeal, or just let it do its thing on a warm piece of toast.

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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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