Spice Free Carob Berry Jam
Fruit-forward and deeply satisfying, this berry jam gets its rich, almost chocolatey depth from carob powder rather than any warming spices that might trigger sensitivity. Mixed berries — blueberries, strawberries, raspberries, blackberries, or whatever combination you have on hand — cook down into a glossy, jewel-toned spread that tastes genuinely indulgent. Honey sweetens everything naturally, and a squeeze of fresh lemon juice brightens the whole pot without introducing anything complicated. The thickening trick here is arrowroot starch, which sets the jam beautifully without the need for commercial pectin or any mystery additives. If you tolerate it, a pinch of Ceylon cinnamon can round out the flavor at the very end, but the recipe works just as well without it. Store-bought jams are notoriously risky territory when you're avoiding spices, since "natural flavors" and blended seasonings can hide almost anywhere on an ingredient label. Making this at home means you know exactly what went into the jar — and what didn't.
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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)
Can be omittedceylon cinnamon
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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