Combine chopped dried apricots, chopped dried tart cherries, sake or dry white wine, fresh orange juice, fresh lemon juice, and water in a large saucepan.

Let the mixture soak for 2 hours.

Place star anise, bay leaf, cinnamon stick, and grated ginger in the center of a layer of cheesecloth. Gather up edges and tie with kitchen twine to form a bundle.

Add the spice bundle to the pan with the apricot mixture.

Bring the mixture to a simmer over medium heat.

Reduce heat to low and cook, stirring often, for 30 minutes.

Stir in the miso.

Continue to cook, stirring occasionally, until the mixture is thickened, approximately 5-10 minutes.

Let the jam cool completely before serving or storing.