Pescatarian Carob Berry Jam
This deeply fruited jam is the kind of thing you'll want to spread on absolutely everything — toast, yogurt, a spoon held over the sink at midnight. Mixed berries bring natural brightness and color, while carob powder adds a gentle, earthy depth that makes this taste more complex than a standard fruit preserve. Honey sweetens the whole thing without any refined sugar, and a squeeze of fresh lemon juice keeps the flavors lively and balanced. Arrowroot starch does the thickening work here, creating a glossy, spoonable set that holds its shape beautifully without any pectin packets. The technique matters — pulling the pan off the heat at the right moment keeps the texture silky rather than gummy, so it's worth paying attention to that final stir. A pinch of Ceylon cinnamon stirred in at the end is optional, but it rounds out the carob in a way that feels almost warming. This is a genuinely satisfying small-batch project that fits naturally into a pescatarian kitchen, with every ingredient being straightforwardly plant-based and easy to source.
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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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