Carob Jelly

Carob is an incredible fruit which grows in the south Mediterranean area. It is a concentrate of nutrients and its taste is close to that of cocoa. For this reason, it is often used as a “surrogate” to cut fats and calories.

The harvest of carobs happens during the last weeks of August.

On this website, you can already find a recipe for the carob syrup, a spreadable cream and a also truffles.

Today, I suggest you this easy desert. I hope you will enjoy it 🙂

Carob Jelly
  • Preparation: 2 Hours
  • Cooking: Minutes
  • Servings: 6 people


  • 100 g chopped roasted almonds
  • 100 g brown sugar
  • 4 spoons corn starch
  • 1 orange zest
  • 1/2 teaspoons ground cinnamon


  1. Carob Jelly
    • – pour the carobs syrup into a saucepan together with the sugar;
    • – add the orange zest;
    • – put the saucepan on the stove on medium heat;
    • – bring to heat, then add the ground cinnamon;
    • – when the syrup is about to start boiling, remove the saucepan from the stove;
    • – sift the corn starch onto the hot syrup and mix quickly till the cream will start thickening;
    • – spread some roasted chopped almonds on the bottom of the jelly molds;
    • – pour the carobs cream onto the molds;
    • – allow the jelly to cool down at room temperature;
    • – refrigerate for at least 2 hours before attempting to unfold the molds and serving;



/ 5
Thanks for voting!

Do you want to help me improve the recipe by answering some questions? Thank you!

* Mandatory question

Leave a Reply

Your email address will not be published. Required fields are marked *