This is a copy-cat of some of the yummy jam recipes in my soon-to-be-released book, "The Ultimate Grain-Free Cookbook". I used frozen cherries and dried figs for this jam because I was gifted a large bag of dried figs and I had cherries in my freezer, so a gal's just gotta do what a gal's gotta do, right?!
With fig season around the corner I think you could just as easily use fresh figs and dried cherries here. This combo is not only delicious on the biscuits from my previous post but also great on meat, if you eat meat. XO
CHERRY & FIG JAM
10 ounces frozen, pitted cherries OR use dried cherries and fresh figs
8 ounces dried figs
3 tablespoons honey
2 tablespoons fresh lemon juice
Monk fruit or stevia drops to taste
1. Strain the cherries.
2. Soak the figs in hot water until softened enough to cut in half.
3. Combine fruit, honey and lemon juice in your food processor and process until desired consistency.
4. Pulse in the monk fruit, taste and adjust to your liking.
5. Store in the refrigerator for about 10 days or the freezer for 6 months or longer.
*We encourage the use of organic ingredients from sustainable sources and animal products that have been humanely, pasture-raised and grass-fed.
Find the brands we use most here.