Quick Herbal Jams--No Canning Required!!

Always loved homemade jams, but were too intimidated to try traditional canning? Here is a naturally sweetened method that takes only 10-20 minutes to assemble and cook, plus refrigerator chilling time. Even better, no special equipment or processing is needed. In just a short time you will have tasty jams to elevate your own meal or to give as gifts. Quick herb-flavored jams are not only delightful at breakfast, but also at brunch or on dessert. In addition to slathering your favorite toast, enjoy herb-flavored jams on cakes, cookies, ice cream, cheesecake, yogurt, soft cheeses, crackers, muffins, scones, waffles, pancakes, and hot cereals. Some even work as a glaze or sauce for meat.
Unlike traditional canning, quick jamming doesn't require sterilized canning jars or lids. To store your quick jams, simply use clean glass jars with lids(old jelly, olive, and salsa jars work fine). Because this recipes rely on the pectin naturally found in fruit, store-bought pectin packets aren't needed either. These jams do not have as long a shelf life as traditional jams, and quick jams should be kept refrigerated and eaten within one to two weeks.

Garlic Lover's Tomatillo Jam
This jam is great on meats or tempeh. Makes about 1 cup

• 1 3/4 pounds tomatillos
• 1 tsp garlic granules
• 1bay leaf
• 1tbs apple juice concentrate, thawed
• 1 tbsp honey
• 1tsp fresh lime or key lime juice
• 1tsp fresh minced garlic
• pinch red pepper flakes(optional)

Remove husks from tomatillos. Wash and core. Plunge tomatillos in rapidly boiling water for 3 minutes, or until tomatillos are soft and color changes from bright green to light olive. Remove with a slotted spoon. Let cool. Slip off tomatillos skins and coarsely chop. Combine tomatillos, garlic granules, bay leaf, apple juice concentrate, honey, lime juice, minced garlic, and red pepper flakes in a large nonstick skillet. Bring mixture to a boil over medium-high heat. Reduce heat and simmer, stirring constantly and mashing with the back of the spoon 5-15 minutes, or until mixture becomes the consistency of jam. Discard bay leaf. Refrigerate jam in a bowl for about 1 hour until chilled. Conduct taste test and make adjustments, if needed. Store in a clean glass jar with a lid. Good if store in the refrigerator for about 1-2 weeks.

Double-Mint Blueberry Jam
Try this recipe with other healthy berries such as raspberries or blackberries. If using dried mint, reduce quantity to 2tsp. Makes about 1cup

• 2 cups fresh or frozen blueberries
• 1tbsp fresh spearmint
• 1tbsp fresh peppermint
• 1/2 cup water
• 2tbsp apple juice concentrate, thawed
• 2tbsp honey
• 1tsp fresh lemon juice
• 1/2tsp peppermint and/or spearmint extract(optional)

Rinse blueberries, drain. If using frozen, completely thaw. Combine mints and water in a small saucepan. Bring to a boil. Remove from heat, cover and steep 5 minutes, Pour liquid through a wire-mesh strainer into a measuring cup, discarding mint. Combine blueberries, apple juice concentrate, honey, and lemon juice in a large nonstick skillet. Add reserved cup mint liquid and extracts. Bring mixture to a boil over medium-high heat. Reduce heat, and simmer 5-15 minutes, stirring constantly and mashing berries with the back of a spoon until mixture reaches the consistency of jam. Refrigerate jam in a bowl for about 1 hour until chilled. Conduct taste test and make corrections, if needed. Store in a clean glass jar with a lid. Will keep in fridge for 1-2 weeks.

Raspberry and Cardamom Jam

• 2 cups fresh or frozen raspberries
• 1 tsp ground cardamom
• 1/2 tsp ground ginger
• 2-3 tbsp apple juice concentrate, thawed
• 2-3 tbsp honey
• 1tsp fresh lemon juice
• 1-2 crushed cardamom pods(optional)

Rinse raspberries. If using frozen, completely thaw. Combine raspberries, ground cardamom, ginger, apple juice concentrate, honey, lemon juice, and cardamom pods(if using) in a large nonstick skillet. Bring mixture to a boil over medium-high heat. Reduce heat and simmer, stirring constantly and mashing berries with the back of a spoon. 5-15 minutes, or until mixture reaches jam consistency. Remove cardamom pods, if using. Refrigerate jam in a bowl about 1 hour until chilled. Store in a clean glass jar with lid in refrigerator for 1-2 weeks.

Lavender-Peach Jam with Vanilla
My favorite!

• 2 cups peeled fresh or frozen peaches, thawed
• 2 tbsp fresh or dried lavender buds
• 1/2 cup water
• 2tbsp apple juice concentrate, thawed
• 2 tbsp honey
• 1 tsp fresh lemon juice
• 1/2 tsp vanilla extract

Slice peeled peaches as thinly as possible. Combine lavender and water in a small saucepan; bring to boil. Remove from heat, cover and steep 5 minutes. Pour liquid through a wire-mesh strainer into a measuring cup. Reserve liquid and lavender buds.
Combine peaches, apple juice concentrate, honey, lemon juice, vanilla extract, and reserved lavender liquid in a nonstick skillet. Add 1 tsp steeped lavender buds, if desired.
Bring mixture to a boil over medium-high heat. Reduce heat and simmer 5-15 minutes, stirring constantly and mashing peaches until mixture becomes jam consistency. Refrigerate jam in a bowl for about 1 hour until chilled. Store in a clean glass jar with lid inside refrigerator for 1-2 weeks.

Perfect Quick Herb-Flavored Jam Tips

• If too runny: strain jam through a fine strainer to remove excess liquid or return jam to a nonstick pan and simmer on low heat to reduce excess liquid.
• If too thick: Stir in a little more apple juice concentrate until you have the desired consistency.
• If not sweet enough: These recipes tend to be on the tart side. To sweeten, return jam to a nonstick pan. Over low heat, add honey, thawed apple juice concentrate, or you favorite natural sweetener. Simmer to reduce excess liquid.
• If too sweet: return jam to a non-stick pan. Over low heat, add 1/2 cup fruit and add a little lemon juice. Simmer to desired consistency and taste.