This is potentially the quickest and easiest jam you’re ever going to make. You don’t have to simmer fruit and sugar for a while until it thickens into a sugary, jammy spread. You also don’t need added sugars or pectin to yield the consistency that is common in most jams. Another reason you don’t need pectin is because dried fruit only contains 22% water, so there is no need for a thickener. This raw apricot jam has incredible depth of flavor and made entirely from dried fruit, a touch of maple syrup, and a pinch of sea salt.

Since dried fruit contains less water than fresh fruit, you want to rehydrate it prior to making the jam. By rehydrating the dried fruit, you make it softer and easier to blend. Just soak in a bowl of warm water for a few hours and be sure to discard the soaking water. The reason we decided to use dried apricots is because they, much like figs, cherries, and plums, are juicier dried fruits. Just make sure that you purchase dried apricots that are free of sulfites, added sugars, and preservatives. Those dried apricots tend to be brown in color, so your jam may not be the most picturesque orange hue you’re dreaming of, but it is chemical-free and healthier.

Just like fresh fruit jam, dried fruit jam is very versatile. Use it instead of jelly on a classic PB&J sandwich, spread it on crepes, or use it as a topping for your yogurt bowl. It should be noted that all of those suggestions are acceptable to enjoy if you are not cleansing. Should you want to enjoy this while cleansing, you can use it as a topping for banana or cashew pudding, chia pudding, or on raw vegan ice cream.