Lactose Free Carob Berry Jam
Fruit-forward and deeply flavored, this berry jam gets an unexpected depth from carob powder — a naturally sweet, cocoa-adjacent ingredient that layers beautifully with the tartness of mixed berries. Honey stands in for refined sugar, and a lemon juice hit keeps everything bright and balanced. The thickening here comes from arrowroot starch rather than pectin or any dairy-based additive, which means the set is clean, glossy, and completely free of anything that could cause digestive trouble for those avoiding lactose. Arrowroot does have one quirk worth knowing: once the slurry hits the warm berry mixture, you pull it off the heat quickly — boiling after it sets will break the thickening, so the recipe keeps you on your toes for just a minute or two. A pinch of Ceylon cinnamon at the end is optional but genuinely worth it, adding a soft warmth that makes the whole jar smell like something from a farmers' market bakery. Spread it on toast, swirl it into oatmeal, or spoon it over a dairy-free yogurt bowl — it's the kind of small-batch condiment that makes everything it touches taste more intentional.
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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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