Mustard Free Carob Berry Jam
Jam lovers with mustard sensitivities often have to scrutinize store-bought spreads more carefully than you'd expect, since condiment cross-contact and shared production lines can be a real concern. This berry jam sidesteps all of that with a short, clean ingredient list built around fresh or frozen fruit, honey, and a touch of carob powder for a subtle, earthy depth that sets it apart from anything you'd find on a supermarket shelf. The carob adds a gentle richness that plays beautifully against the bright tartness of the berries and the lift of fresh lemon juice. Arrowroot starch does the thickening work here, giving the jam a glossy, spoonable texture without any of the additives that can sneak into commercial versions. A whisper of Ceylon cinnamon at the end is optional but genuinely lovely if you have it on hand. Spread it thick on toast, swirl it into yogurt, or spoon it over pancakes — this jar earns its place in the fridge fast.
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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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