Total Time
1hr 5mins
Prep 5 mins
Cook 1 hr

Arrowroot starch takes the place of traditional pectin in this adults-only jam! Adapted from Miyoko Schinner's book The Homemade Vegan Pantry, I added some dried currants to a currant juice for extra oomph and used a smooth, "Doppio Passo" wine for a semi-sweet elegance.

Ingredients Nutrition


  1. Cook the wine, juices, currants and sugar over medium heat until reduced by half and syrupy, about 45 minutes.
  2. Whisk together the arrowroot and water and add to the syrupy mixture.
  3. Simmer 1-2 minutes, stirring constantly, until bubbly and thick.
  4. Pour into jars and refrigerate up to 2 months.