Vegetarian Carob Berry Jam
There is something deeply satisfying about a homemade jam that comes together in a single saucepan with ingredients you can actually pronounce. Mixed berries bring natural sweetness and bright acidity, while carob powder adds a gentle, earthy depth that makes this spread taste more complex than a standard fruit jam. A splash of lemon juice keeps the flavors lively, and honey does the sweetening without any refined sugar in sight. Instead of pectin, arrowroot starch is the thickening agent here — it creates a beautifully glossy, spoonable consistency as long as you pull it off the heat the moment it sets. A pinch of Ceylon cinnamon is optional, but it rounds everything out with a subtle warmth that feels almost luxurious on toast. The whole process is straightforward and plant-based from start to finish, so it fits naturally into a meat-free kitchen without any workarounds or substitutions needed. Spoon it over yogurt, swirl it into oatmeal, or just spread it generously on a thick slice of bread — it earns its place in the fridge 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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