Xanthan Gum Free Carob Berry Jam
Thick, glossy, and bursting with real berry flavor, this jam hits that perfect balance of sweet and tart with a subtle earthy depth from carob powder. Most store-bought jams and even many homemade recipes rely on pectin blends or gums to get that satisfying set — this one skips all of that entirely. Arrowroot starch does the thickening work here, creating a smooth, spoonable texture without any additives that can be hard to track down or tolerate. The lemon juice brightens everything up, and if you add the optional Ceylon cinnamon, it brings a gentle warmth that makes the whole jar smell incredible. Watching the slurry transform the bubbling berry mixture into a proper jam in just a minute or two is genuinely satisfying — and the technique is forgiving as long as you pull it off the heat right on cue. Spread it on toast, swirl it into yogurt, or spoon it over pancakes; the deep berry-carob color alone makes it look like something from a fancy artisan market.
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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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