Mushroom Free Carob Berry Jam
Berries, honey, and a touch of carob powder come together in this deeply fruited jam that tastes like something you'd find at a farmers' market, not a factory. The carob adds a gentle, earthy sweetness that plays beautifully against the brightness of lemon juice and the natural tartness of mixed berries — blueberries, strawberries, raspberries, or blackberries all work wonderfully here. Arrowroot starch does the thickening work cleanly and without any fuss, giving you a glossy, spoonable set that feels almost luxurious on toast or stirred into yogurt. Many store-bought jams and preserves sneak in unexpected additives, so making your own means you know exactly what's in the jar. The optional Ceylon cinnamon is a small addition that rounds out the flavor in a way that feels warm and intentional rather than overpowering. The technique is straightforward — cook the berries down, whisk in the slurry off high heat, and let it cool — and the result is a vibrant, naturally sweetened jam you'll want to keep stocked in the fridge at all times.
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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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