Soy Free Carob Berry Jam
Jam lovers, this one is a keeper — a rich, glossy spread made from mixed berries, honey, and a touch of carob powder that adds a subtle, earthy depth you won't find in any store-bought jar. The carob brings a gentle cocoa-like warmth that plays beautifully against the bright tartness of blueberries, strawberries, raspberries, or blackberries, making every spoonful feel a little more special. Arrowroot starch does the thickening work here instead of pectin, giving the jam a silky, clean set without any additives or fillers to second-guess. A squeeze of fresh lemon juice keeps the flavors lively and balanced, while an optional pinch of Ceylon cinnamon rounds everything out with a soft, spicy finish. The technique is straightforward — cook the berries down, whisk in the slurry off the boil, and you're done — but the result looks and tastes like something you'd find at a farmers' market. Spread it on toast, swirl it into yogurt, or spoon it over pancakes; it's the kind of small-batch condiment that makes an ordinary morning feel like a treat.
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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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