Summer Foraging Recipe: Elderberry-Blueberry Jam with Chia Seeds

In the woodland valleys of Central California, Elderflower trees have been in bloom all spring with their prolific, lacy white blossoms.  I've enjoyed making Elderflower syrup, candied elderflowers and sweet Elderflower Tempura.  A few days ago, I noticed that some of the trees are starting to bear fruit -- diminutive, tart little berries, deep purplish-blue growing in heavy clusters.  

Inspired by a love of biscuits and jam, foraging, and adapted from a recipe from Simply Beyond Herbs, I whipped up a simple and delicious jam made from the foraged Elderberries, fresh blueberries and using chia seeds for a perfect jammy consistency.

Enjoy and Happy Foraging!
PrintWith ImageWithout Image Elderberry-Blueberry Chia JamYield: One half-pint jarAuthor: Jenn Erickson Prep time: 10 MCook time: 10 MTotal time: 20 M An easy and delicious sweet-tart jam to make from foraged Elderberries. Ingredients:1 1/2 cups elderberries, rinsedPinch of salt1 cup blueberries, rinsed2 Tablespoons Chia Seeds1/2 Tabl…


Thanks to the courageous confession from fellow blogger Nicole at Miss Dot's Cupcake Spot (Read her post "Don't Hate Me, But...", and while you're there check out  Mustache Mondays!)  that she isn't particularly fond of Thanksgiving Food, I feel safe to say that I could contentedly live out the rest of my days without ever eating another bite of Thanksgiving Turkey (Whew!  That felt good!) 

There must be more of us out there who, because they love the tradition, the feasting, and celebration that comes with the holiday, hide our true feelings.  Somehow, not liking a slice of bird with cranberry sauce feels, well, kinda un-American.  Hmmm....I'm feeling a support group coming on ~ The First Annual Congregation of the AntiTurkarian Holidationalists?  If you thought I was weird for not liking Turkey, well, now I've really gone and done it!

Some AntiTurkarians, like my friend Nicole, turn to desserts (specifically PIE) for their Thanksgiving salvation.  Not having much of a sweet-tooth myself (although we do share a weakness for Pecan pie), I look to trying new side-dishes each year that will compliment the cuisine at my mom's and provide respite for the turkey-weary.

As always (I hope) my griping and whining does lead somewhere:  To two recipes that I tried last year, that met with rave reviews from Traditionalists and AntiTurkarians alike.  They were simple to prepare, could be prepared in advance, and traveled well. 

from Martha Stewart

from Real Simple

Is there a secret something you've been harboring guilt over disliking? 
Get it off your chest! 

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