Turmeric Free Carob Berry Jam
This berry jam is rich, glossy, and deeply fruity — the kind of spread that makes a plain piece of toast feel like something special. Carob powder gives it a subtle, earthy depth that plays beautifully against the bright tartness of mixed berries and a squeeze of fresh lemon juice. For anyone navigating a diet that rules out turmeric, homemade jams and condiments can still be a minefield when store-bought versions sneak in unexpected spices — this one keeps things clean and completely in your control. Honey adds natural sweetness without refined sugar, and arrowroot starch does the thickening work in a way that sets up smooth and clear rather than starchy or gluey. The key trick is pulling it off the heat the moment it thickens — arrowroot is a little temperamental, but once you get that satisfying line drawn through the back of a spoon, you know you've nailed it. A pinch of Ceylon cinnamon at the end is optional but genuinely lovely if you want a little warmth in the background. Spoon it over yogurt, swirl it into oatmeal, or just slather it on whatever's nearby — it disappears fast.
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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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