High Fructose Corn Syrup Free Carob Berry Jam
Most store-bought jams are loaded with corn syrup or other processed sweeteners, making them a frustrating off-limits item for anyone keeping a close eye on ingredients. This homemade version flips the script entirely, using only honey and fresh or frozen berries to build that deep, fruity sweetness you want from a great jam. Carob powder adds a subtle, earthy richness that plays beautifully against the bright tartness of the berries and a squeeze of fresh lemon juice. Instead of commercial pectin — which can sometimes sneak in unwanted additives — arrowroot starch does the thickening work here, giving the jam a glossy, spoonable texture that sets up perfectly in the fridge. A whisper of Ceylon cinnamon at the end is optional, but it rounds out the flavor in a way that feels almost fancy. Spread it on toast, swirl it into yogurt, or spoon it over oatmeal — this little jar punches well above its weight.
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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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