Fig & Raspberry Quick Jam {Gluten Free & Paleo}
Slightly adapted from the Against All Grain Cookbook
Ingredients
- 12 black mission figs, stems removed
- 1 cup raspberries
- juice of 1 lemon
- 1 tsp lemon zest
- 1/4 cup raw honey
Instructions
- Add your figs, raspberries, lemon juice and lemon zest to a blender or food processor.
- Process until the mixture is well combined.
- Add your fruit mixture to saucepan and add in your honey.
- Bring the mixture to a boil, stirring occasionally.
- Once it has reached a boil, reduce the heat and allow your mixture to simmer for 20 minutes or so.
- Turn off the heat, and allow the jam to come to room temperature before storing in an airtight container.
- Store your quick jam in the fridge. My quick jam lasted for approximately twelve days stored this way.
- Enjoy!
