Pecan Free Carob Berry Jam
This jam is a little unexpected in the best possible way — the carob powder gives the berries a deep, almost chocolatey undertone that makes every spoonful taste more complex than a standard fruit spread. Mixed berries bring natural brightness, while honey keeps the sweetness soft and floral rather than sharp. Arrowroot starch does the thickening work here instead of commercial pectin, so the set is silky and clean without any gummy texture. A squeeze of fresh lemon juice lifts everything and keeps the color vivid. The optional Ceylon cinnamon is worth adding if you have it — it rounds out the carob beautifully and makes the whole kitchen smell incredible while it cooks. Store-bought jams can be a minefield of shared-facility warnings and mystery additives, but this one is made entirely from straightforward, whole ingredients you can verify yourself. Spread it on toast, swirl it into yogurt, or spoon it over pancakes — it's the kind of small-batch jam that makes you wonder why you ever bought the jarred stuff.
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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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