Coconut "Cheesecake" With Blueberry Jam

I'll just copy and paste both the cake and jam recipes, as I did not change either of them.  

Recipe by Delicious Obsessions at http://www.deliciousobsessions.com/

Ingredients
CRUST
1 cup coconut cream concentrate (aka. coconut butter), softened / liquefied
 ½ cup shredded coconut
 ¼ cup coconut flour 1 tsp. vanilla extract
1 tsp. orange extract
 ⅛ tsp sea salt
 ¼ tsp. liquid stevia
FILLING
6 cups coconut milk
 1 cup virgin coconut oil
1 tbsp. lemon juice
1 tbsp. lemon zest
¼ cup honey or maple syrup
 ½ tsp. liquid stevia
 1 tbsp. vanilla extract or
 1 rounded tsp. vanilla bean powder
¼ tsp. orange extract
¼ tsp. sea salt
4 tbsp. grass­fed gelatin
 Instructions
1. CRUST Preheat oven to 350 F. Warm your coconut butter over low heat until smooth and liquidy. Place in a small mixing bowl and add the rest of the ingredients. Mix all the ingredients together until combined. Press dough into your springform pan, pie pan, or other baking dish until it covers the bottom. Bake for 10-­15 min or until lightly browned. Remove from oven and let cool to room temp while you make the filling.
 2. FILLING Combine all ingredients except gelatin in a sauce pan. Heat over low heat until slightly warm. Slowly sprinkle the gelatin in while whisking vigorously. Remove from heat and pour mixture into a bowl. Place in fridge to chill for one hour. Once chilled, pour mixture into room temperature crust and chill completely. You can also freeze this if you're making it ahead of time. Top with your favorite jam or fresh fruit.

Note: I made this with a 9" springform pan with a VERY tight seal. If you question whether your pan will seal enough to prevent the mixture from leaking, I recommend making this in a normal pie pan (maybe reduce the recipe by ¼ ­ ⅓ depending on the size of your pie pan). You could also use any type of glass baking dish and make cheesecake bars.

Blueberry Jam

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: fills an 8 oz jar

INGREDIENTS:

• 3 cups blueberries (frozen and thawed or fresh)
• 3/4 cup honey (you can use more or less depending on how tart your berries are)
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest

INSTRUCTIONS:

1. Place the blueberries in a medium sized sauce pan and crush them with the back of a fork or using a potato masher.
2. Add the honey, lemon juice, and lemon zest, then bring to a boil over medium-high heat. Stir frequently while the mixture boils for 15-20 minutes and it starts to thicken. The best way to test if it’s done is to put a spoonful in the freezer for 5 minutes. If it won’t easily pour off of the spoon when you remove it from the freezer, then it’s done.
3. Skim off any foam, then ladle the jam into a sterilized jar.
4. Store tightly covered in the fridge for a couple of weeks or you can use canning methods to store in a pantry for longer storage.