Raw Jam
Raw jam is not only easy and quick - possibly the quickest jam you've ever made, but it also has a very deep and intense flavor you've probably never tasted before. It's made entirely from dried fruit - no added sugar or pectin.
Servings: 32 (1-Tbsp.) servings
Calories:
Equipment
Instructions
- Soak the dried fruit. Since dried fruit contains less water than fresh, you'll want to rehydrate it first. Re-hydrating makes the fruit soft and easier to blend. So, add the fruit to a bowl, cover it with warm water and let it soak for a few hours. Once soaked, strain the fruit and discard the soaking water.
- Blend. Transfer the soaked fruit to a high-speed blender and blend on high until pureed. If your blender is struggling, add a little bit of water, 1 Tbsp./15 ml at a time, until the fruit breaks down into a smooth puree. You can blend the dried fruit until it's completely smooth, e.g., the dried apricot jam - or until the fruit has broken down but still has some texture, e.g., the dried cherry jam.
- Store. Leftover jam keeps well in an airtight container in the refrigerator for up to 1 month. For longer-term storage, freeze in an airtight container for up to 3 months.
Notes
*Soak the dried fruit in water until completely rehydrated, about 4 hours. To quick-soak, pour boiling water over the dried fruit and soak it for 15 minutes. (Note: if you do the quick soak, the jam will no longer be raw).
So far, I have tried making this jam with dried apricots, cherries, figs, and plums, and they all work great. Whenever possible, purchase unsulphured dried fruit: apricots, cherries, figs, and plums.
So far, I have tried making this jam with dried apricots, cherries, figs, and plums, and they all work great. Whenever possible, purchase unsulphured dried fruit: apricots, cherries, figs, and plums.