Turkey Free Carob Berry Jam
Bright, jammy, and just a little unexpected, this berry spread gets its depth from carob powder — a naturally sweet, chocolatey ingredient that adds a rich undertone without overpowering the fruit. Mixed berries bring a gorgeous balance of tart and sweet, while honey keeps the sweetness clean and real. Arrowroot starch does the thickening work here instead of cornstarch or pectin, giving the finished jam a silky, glossy texture that clings beautifully to toast or a warm biscuit. A squeeze of fresh lemon juice brightens everything up and helps the flavors pop. The optional Ceylon cinnamon adds a gentle warmth that makes the whole jar smell like something from a farmhouse kitchen. Store-bought jams can hide all kinds of additives and mystery ingredients, so making your own means you know exactly what's going in the jar. Spread it on sourdough, swirl it into yogurt, or spoon it over pancakes — this one earns a permanent spot in the fridge.
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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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