Sesame Free Carob Berry Jam
Fruit jams sound simple until you start reading labels and realize how many commercial spreads sneak in unexpected additives or are processed on shared lines with allergens. This homemade version keeps things beautifully clean — just mixed berries, honey, lemon juice, carob powder, and arrowroot starch to bring it all together. The carob adds a gentle, earthy depth that plays off the bright tartness of the berries in a way that feels almost chocolatey without being heavy. Arrowroot does the thickening work here instead of cornstarch or pectin, and the key is pulling it off the heat the moment it sets so it stays silky and glossy. A pinch of Ceylon cinnamon stirred in at the end is optional but genuinely worth it — it rounds out the whole flavor and makes the jam smell incredible. Spread it on toast, swirl it into yogurt, or spoon it over pancakes; the color alone is stunning enough to make it feel like something special. Once you see how quickly it comes together in one saucepan, store-bought jars are 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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