Blueberries be jammin’ in this simple sweet spread made from only fruit. Blueberries and figs are BFFs in my book that’s why I’m pairing them up in this jar of purple goodness. Dates bring their much-loved sweet personality to the party too, leaving no room for added sugar.
And if you’re like me, then you’ll leave it chunky with a few whole blueberries peaking through.
No sugar allowed. This is a fruit only jam, so save the coconut sugar and maple syrup for another time. A mixture of plump juicy blueberries and sweet dried fruit lends all the sweet this jar of jam needs.
This jam is super easy to make: Jam ingredients go into a food processor. Everything spins around for a bit. Jam comes out of the food processor. Done.
It also happens to be raw! Even though I don’t make as many raw recipes as I used to, I still love the ease of simple fruit-based raw recipes. A new website that I’m loving is LFRVrecipes.com. There is a lovely collection of sweet and savory raw recipes over there, and I’ve even contributed a few of my own.
What to do with it?
- Spread it on bread
- Top a bowl of ice cream
- Sandwich with some PB or AB
- Dollop on top of oatmeal
- Top a stack of pancakes
- Make a pie
- Or save it for a breakfast recipe I’ll be sharing later this week!
Blueberry Fig Jam
2.5 cups blueberries (I used frozen and thawed)
1/2 cup dried figs
1/2 cup pitted medjool dates
- Process the dried figs, dates, and 1.5 cups of the blueberries.
- Pulse in the last cup of blueberries for a chunky consistency.
- The sweetness will depend on how ripe and tasty your blueberries are, so taste it. If it’s not sweet enough add a few more dates and process again.
- Store in the fridge.
What’s your favorite way to eat jam?
Rebecca Pytell says
Blueberries were always my go to for smoothies because they are just so sweet naturally! Love the little blue dudes 😉
Natalie Thomas says
I try not to play berry favorites, but there probably my fave 😉
Can I use Strawberries instead of blueberries?
Sure! Sounds delicious 🙂
Blueberry Fig Jam …..goood~~~~!!!!
How long is it stored?
I usually use it up pretty fast, but well sealed in the fridge it could probably last a month or two 🙂
I finally got around to making this. There were about 1/2 cup dried figs at the end of a bag that were not ready for prime time…..they tasted a bit like they were fermenting! I had this recipe filed away in my head knowing that some day I would make it. Fantastic! Delicious! SO EASY! It won’t last long in my frig!
I am so happy you liked it!! Ha those poor figs, saved just in time😂 Well happy toast-topping or PB&J making, Trena!
Really like this! Being the idiot I am I accidentally got fresh figs, so I just used dates, and subbed blueberries for blackberries. I’m guessing blueberries will work better as they don’t have so many seeds, but I love the concept and the jam tastes really good!
Dates in here would be really yummy too I bet, and yes totally works with any kind of berries but with raspberry or blackberry it will be seedier. And accidentally having extra fresh figs on hand is really not a bad problem to have😉
Instead of dried figs, could frozen and thawed figs be used for part of blueberries and dates doubled?
You could double the dates and take the figs out, that would be fine. If you use non dried figs you will have to cook it quite a lot longer and may need to sweeten it more since the dried ones are MUCH sweeter and don’t have the same liquid the fresh would
Natalie! Thank you so much for providing the inspiration and foundation for making this simple ingredient and naturally sweetened jam. I experimented by adding lime zest and juice to one batch and cooking it down. On a second batch, I added freshly grated ginger, as well as mandarin powder and blended it. Both so lovely – thank you 🙂
Whoa both your variations sound INCREDIBLE!! I am so happy to inspire, thanks for sharing💙