1/4 to 1/3 c. organic sugar or 1 c. frozen apple or white grape juice concentrate
1 T. arrrowroot (use 2 T. if using juice concentrate)
2 T. water
Combine the fruit and sweetener in a medium saucepan over medium-low heat and bring to a simmer. Simmer for 10-20 minutes, until the fruit has broken down a bit and the mixture looks saucy.
Dissolve the arrowroot in the water, and whisk into the fruit mixture. It will thicken some but not get as thick as jam.
Pour the jam into a container or hot-pack it into a Mason jar.
To hot pack: Wash some Mason jars in hot soapy water and rinse well. Pack the hot jam in to the jars, leaving 1/2" of head space at the top. Don't let it cool down as you pack it! Put the lid on securely. As it cools, it will thicken to a jammy consistency.
Will keep 2-3 weeks in the refrigerator in a dish or regular jar, or 6-8 weeks if packed hot.
Makes about 1 cup, so you always have fresh jam.
Adapted from The Homemade Vegan Pantry, p. 44.
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