Whiteley Creek Homestead

I purchase dried fruit in bulk, so when my eyes fell upon a recipe in a book titled Rawsome! by Brigitte Mars, I set about soaking raisins, figs, and apricots…

 
to make a no-fuss dried fruit jam.

Dried Fruit Jam

½ cup raisins

½ cup dried figs

½ cup unsulphured dried apricots

1/8 tsp ground cloves + 1/8 tsp cinnamon (These are my additions… nice flavor.)

Soak fruit overnight in a small amount of water (just enough to cover). Blend the fruit in a blender, adding just enough of the soak water to reach a jamlike consistency. (It requires very little.) Store the jam in the refrigerator, where it will keep for about two weeks.