Macadamia Free Carob Berry Jam
This jam is a little unexpected in the best way — the carob powder adds a gentle, earthy depth to the bright mixed berries that makes it taste far more complex than a basic fruit spread. Honey brings natural sweetness, and a squeeze of fresh lemon juice keeps everything balanced and vibrant. Instead of pectin or refined sugar, arrowroot starch does the thickening work here, creating a glossy, spoonable consistency that sets beautifully without any fuss. The optional Ceylon cinnamon is a small touch that rounds out the whole thing with a subtle warmth. Store-bought jams and preserves can be a minefield when you're navigating nut-related concerns, but every ingredient in this recipe is straightforward and easy to verify. Spread it on toast, swirl it into yogurt, or spoon it over pancakes — it's the kind of small-batch homemade condiment that makes everything it touches taste a little more special.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!