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.