1 cup fresh or frozen strawberries
10 Medjool dates, pitted and soaked in water for 30 min
1 tbsp fresh lemon juice
¼ tsp raw vanilla bean powder
2 drops of geranium essential oil

Combine all the ingredients in a blender and blend on high until completely smooth. 

Transfer to a wide-mouth jar and dehydrate at 118°F or the closest setting on your dehydrator for 1 hour. 

Store jam in an airtight container in the refrigerator for up to 2 weeks. 

Excerpted from The Moon Juice Cookbook (Pam Krauss Books/Avery) Copyright © 2016 Amanda Bacon.