Seed Oil Free Carob Berry Jam
This deeply fruity jam gets its rich, almost chocolatey depth from carob powder — a naturally sweet addition that pairs beautifully with mixed berries without a drop of refined sugar or industrial oil in sight. Most store-bought jams sneak in canola, sunflower, or other refined seed oils through additives and preservatives, so making your own is the cleanest way to know exactly what's going on your toast. Here, honey does the sweetening, fresh lemon juice brightens everything up, and arrowroot starch thickens the whole thing to a glossy, spoonable consistency. The arrowroot trick is worth noting: it sets quickly at low heat, so you pull the pan off the burner at just the right moment for a perfectly silky texture. A whisper of Ceylon cinnamon stirred in at the end adds warmth without overpowering the berry flavor. Spread it on sourdough, swirl it into yogurt, or spoon it over pancakes — this little jar punches well above its weight.
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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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