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Cherry Black Pepper Jam

Cherry Black Pepper Jam

Makes 1½ Cups


1 c, dried sour cherries
2 tsp, chia seeds (ground to a powder in a blender)
1 tbsp, fresh lemon juice
3 grinds of a peppermill
5 drops of black pepper essential oil
Option to add 3 tsp / 3 sachets, Beauty Dust


Soak the dried cherries in warm water to cover by ½ inch for at least 20 minutes and up to a few days. Strain the soaked cherries, reserving the soaking liquid, and place them in a blender with the chia seeds, lemon juice, salt, and ground pepper. Option to add Beauty Dust for added benefits. Add ½ cup of the reserved soaking liquid and puree until smooth. Add the pepper oil a drop or 2 at a time, blending after each addition. Blend until smooth or leave a few chunks of cherry for texture if you prefer. (You can also reserve a handful of dried cherries to add at the end for a very chunky texture.) Transfer to covered container and store in the refrigerator for up to 1 week.

This recipe is featured in the Moon Juice Cookbook.


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