Add soaked dried fruit into a high-speed blender or a food processor together with the maple syrup and a pinch of sea salt.
Blend until smooth. If your blender or a food processor have difficulties blending, add 1 Tbsp. (15 ml) of water (or juice) at a time.
Store leftover jam in a clean sterilized jar with an airtight lid in the refrigerator for a few weeks.
For longer term storage, freeze in an airtight container for up to 3 months.
*Soak dried fruit until completely re-hydrated, about 4 hours. To quick-soak, pour boiling hot water over the dried fruit, soak 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.
**Prep time does not include soaking (4 hours).
This recipe has been adapted from Unconventional Baker.