Walnut Free Carob Berry Jam
Berries, honey, and a touch of carob come together in a jam that tastes like something you'd find at a farmers market, but made entirely in your own kitchen. The carob powder adds a gentle, earthy depth that plays beautifully against the bright tartness of the mixed berries — it's a combination that feels a little unexpected and completely addictive. A squeeze of fresh lemon juice keeps the flavors lively, while arrowroot starch does the thickening work cleanly and without any cloudiness. One thing worth knowing: arrowroot is a bit finicky, so the recipe pulls you off the heat at exactly the right moment to lock in that perfect, spoonable consistency. Store-bought jams can be a minefield for people navigating tree nut cross-contact, especially in small-batch or artisan products, so making your own is genuinely the safest and most satisfying route. Spread it on toast, swirl it into yogurt, or spoon it over oatmeal — this jar 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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