12 tablespoons white grape juice
8 tablespoons blueberry juice
4 cups blueberries, fresh (rinsed) or frozen (unthawed)
1 tablespoon fresh lemon juice
2 tablespoons arrowroot powder
3 tablespoons cold water

Instructions

Have two pans handy: one small saucepan and one wider, medium-size pot.

Make the reduction first, by combining the white grape juice and blueberry juice in a small saucepan (see note below). Bring juices to a simmer, uncovered, stirring occasionally, and continue simmering until reduced to roughly one quarter of the starting volume, and syrupy enough to coat the back of a spoon. 

In a wider, heavy-bottomed pot, combine the juice reduction with blueberries and lemon juice. Bring to a boil, then lower heat to a simmer, crushing the berries with a potato masher as they soften. If using frozen berries, simmer a few minutes longer to cook off the extra liquid they release. 

In a small bowl, whisk arrowroot powder with the cold water to make arrowroot slurry, combining until completely smooth with no lumps.

Remove the pot from the heat briefly, and stir in the arrowroot slurry. Return to low heat and simmer gently, stirring constantly, until mixture thickens and turns glossy. Do not let it boil hard! Remove from heat as soon as it coats the back of a spoon. It will firm up even more as it cools.

Let the jam cool completely in the pan, uncovered at room temperature until no longer warm to the touch, stirring occasionally to release heat evenly.

Once fully cooled, spoon jam into 4 oz jars, leaving 1/2 inch headspace at the top of each jar. Seal, label and date the jars. Refrigerate for up to 2 weeks, or freeze for up to one year.

Note: If you have a kitchen scale, it’s helpful to weigh your empty saucepan, and weigh again with the juice in it BEFORE simmering. That way you can use those calculations later to verify the volume of juice in the pan has reduced by 75%.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen