MSG Free Carob Berry Jam
Fruit jams seem simple, but store-bought versions are often loaded with additives, flavor enhancers, and preservatives that can be a real problem for anyone avoiding hidden glutamates. This homemade version keeps things beautifully clean — just mixed berries, honey, lemon juice, carob powder, and arrowroot starch to bring it all together. The carob adds a gentle, earthy depth that plays surprisingly well with the bright tartness of the berries, giving the jam a complexity you wouldn't expect from such a short ingredient list. Arrowroot is the real workhorse here, thickening the jam smoothly without any of the processed starches or gums that sneak into commercial spreads. A pinch of Ceylon cinnamon stirred in at the end is optional, but it rounds out the flavor in the best way. The whole process is straightforward — cook, thicken, cool, jar — and the result is a glossy, spoonable jam that tastes genuinely homemade. Spread it on toast, swirl it into yogurt, or just eat it by the spoonful straight from the jar.
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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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