Pistachio Free Carob Berry Jam
This jam is a small-batch, stovetop beauty that transforms mixed berries into something deeply flavorful and a little unexpected. The carob powder adds a gentle, earthy sweetness that plays beautifully against the bright lemon juice and the natural tartness of the berries — no chocolate, no nuts, no fuss. Honey does the sweetening here, and arrowroot starch steps in as the thickener, giving the finished jam a glossy, spoonable texture without any cornstarch or pectin. The optional Ceylon cinnamon is a quiet but lovely touch that rounds everything out. Store-bought jams can be a minefield when you're navigating nut-free eating, since shared facilities and flavoring blends are common concerns — making your own means you know exactly what's in the jar. Spread it on toast, swirl it into yogurt, or spoon it over oatmeal and you'll wonder why you ever reached for a store-bought version.
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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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