Nutmeg Free Carob Berry Jam
Bright, fruity, and just a little earthy, this berry jam is the kind of thing you'll want to spread on absolutely everything. Mixed berries bring natural sweetness and a gorgeous deep color, while carob powder adds a gentle, chocolatey depth that makes this feel more complex than a standard fruit preserve. Honey keeps the sweetness rounded and real, and a squeeze of fresh lemon juice lifts the whole thing so it never tastes flat or cloying. Arrowroot starch does the thickening work here — it sets the jam beautifully without any of the gummy texture that cornstarch can sometimes leave behind. Nutmeg is one of those spices that sneaks into unexpected places, especially in spiced jams and preserves, so making your own means you stay in complete control of what goes in the jar. The optional Ceylon cinnamon adds a warm, delicate note that pairs perfectly with the berries without overwhelming them. Once you've made a batch and watched it cool into that glossy, spoonable consistency, store-bought jam is going to have a hard time competing.
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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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