Easy Cheat-Method Jam

12 oz. raspberries, blueberries, strawberries, pitted cherries, or other fruit of choice, fresh or frozen

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. 

Quick Fruity Salad Dressing

Last bits of jam in a jam jar
1/4 c. fresh lemon juice or white wine vinegar
1 t. Dijon mustard
1/4 t. salt
1/4 t. pepper
1/2 c. olive oil

Add lemon juice or vinegar, mustard, salt, and pepper to the last bits of jam in the jam jar. Cover and shake well; then add olive oil, cover, and shake again to combine.

Adapted from Woman's Day magazine, April 2018, p. 84.

Easiest-Ever Peach & Honey Jam

5 medium ripe peaches, peeled and coarsely chopped
2/3 c. water
3 T. lemon juice
1 T. powdered no- or low-sugar pectin
1/2 c. sugar
1/3 c. honey

In a food processor, pulse peaches until finely chopped, stopping and stirring often.

In a 4-qt. saucepan, combine peaches, water, and lemon juice. Stir in pectin. Heat on high to a vigorous boil that cannot be stirred down, stirring frequently. Stir in sugar and honey. Return to a vigorous boil that cannot be stirred down, stirring constantly. Boil 1 minute and remove from heat.

Transfer to heatproof jars or container. Let cool at room temperature. Cover and refrigerate overnight or until set. Keeps for 1 month, refrigerated.

Makes about 2-1/2 c.

For variety, replace peaches with 3 c. mixed fresh raspberries, blueberries, and blackberries.

From Good Housekeeping magazine, Aug. 2016, p. 105.