Low Iodine Carob Berry Jam

Fruit jams seem simple, but store-bought versions often sneak in additives, thickeners, or ingredients that can be surprisingly tricky to navigate on a low-iodine protocol. This homemade version keeps things clean and straightforward, relying on mixed berries, honey, lemon juice, and arrowroot starch to create a glossy, spoonable jam with zero guesswork. The carob powder is the real secret here — it adds a gentle, earthy depth that makes this taste far more complex than a basic fruit spread. Arrowroot does the thickening work beautifully without any of the concerns that come with some commercial stabilizers, and the technique is simple: whisk it into cold water first, then stir it into the hot berry mixture off a rolling boil so it sets properly. A pinch of Ceylon cinnamon at the end is optional but absolutely worth it if you have it on hand. The whole thing comes together in one saucepan and stores in a jar in the fridge, ready to spread on toast, swirl into oatmeal, or spoon over pancakes whenever the craving hits.

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