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                            Sugarless Fruit Jam

                            1 cup pitted prunes
                            1 cup pitted dates
                            1 cup Monukka raisins
                            1 cup dried apricots
                            1 cup dried black mission figs
                            1 cup dried Calimyrna figs
                            1 orange with skin, sliced and seeded
                            1 lemon with skin, sliced and seeded
                            2-1/2 cups water

                            Combine all of the ingredients in a saucepan, cover, and cook over a low heat until the water is fully
                            absorbed. Remove from heat and allow to cool.

                            Place the mixture into a food processor in batches and process until thoroughly blended. Pack into
                            containers with tight-fitting lids and store in the refrigerator.

 Miriams Mom
                                                (from a Topica newsletter)