Shellfish Free Carob Berry Jam
Bright, jammy, and just a little unexpected, this mixed berry spread gets its depth from carob powder — a naturally sweet, earthy ingredient that adds a subtle chocolatey undertone without overpowering the fruit. Honey brings gentle sweetness, fresh lemon juice keeps things lively, and arrowroot starch thickens everything into a glossy, spoonable consistency that feels genuinely homemade. The technique here is worth paying attention to: the arrowroot slurry goes in off a rolling boil and gets stirred constantly, because overcooking it will break the set — a small detail that makes a big difference in the final texture. Store-bought jams can be a minefield of unexpected additives, but this one is made entirely from whole, recognizable ingredients you control from start to finish. A pinch of Ceylon cinnamon stirred in at the end is optional, but it rounds out the berry-carob combination in a really lovely way. Spread it on toast, swirl it into yogurt, or spoon it over oatmeal — it's the kind of small-batch condiment that makes an ordinary breakfast feel a little more special.
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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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