Nitrate & Nitrite Free Carob Berry Jam
Mixed berries, honey, carob powder, and a squeeze of fresh lemon juice come together in a saucepan to create a jam that's deeply fruity with a subtle, earthy richness you won't find in anything off the shelf. Carob brings a gentle chocolate-adjacent depth without any bitterness, and it pairs beautifully with the natural tartness of blueberries, raspberries, or blackberries — whichever mix you reach for. Most store-bought jams and preserves rely on additives and preservatives that can be a real concern for anyone avoiding nitrates and nitrites, so making your own is the cleanest path forward. Arrowroot starch does the thickening work here instead of conventional pectin, giving the jam a glossy, spoonable consistency that sets up perfectly in the fridge. The technique is straightforward — cook down the berries, whisk in the slurry off high heat, and let it cool — and the result is a jar of something that tastes genuinely homemade in the best possible way. A pinch of Ceylon cinnamon stirred in at the end adds a warm, floral note that makes the whole thing feel a little special. Spread it on toast, swirl it into yogurt, or eat it by the spoonful — no judgment.
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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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