{ makes about 1 cup }
This sweet and savory jam is wonderful spread over crackers; top it with a slice of raw goat cheese to add a whole new dimension.
- ½ pound dried figs (about 2 cups), stems removed;
- ¼ cup cold-pressed extra-virgin olive oil;
- 2 tablespoons raw honey;
- 1 teaspoon raw apple cider vinegar or coconut vinegar;
- Large pinch of sea salt
- 1 tablespoon minced fresh rosemary.
- In a food processor or high-speed blender, combine all the ingredients except the rosemary.
- Add 3 tablespoons water, or as needed.
- Process until smooth.
- Add the rosemary and process briefly to combine.
- Store in a covered jar in the refrigerator for up to 2 weeks.
