This is a copy-cat of some of the yummy jam recipes in my soon-to-be-released book, "The Ultimate Grain-Free Cookbook". I used frozen cherries and dried figs for this jam because I was gifted a large bag of dried figs and I had cherries in my freezer, so a gal's just gotta do what a gal's gotta do, right?!
Strain the cherries.
Soak the figs in hot water until softened enough to cut in half.
Combine fruit, honey and lemon juice in your food processor and process until desired consistency.
Pulse in the monk fruit, taste and adjust to your liking.
Store in the refrigerator for about 10 days or the freezer for 6 months or longer.