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…

FUDGY S'MORE CRINKLE COOKIE RECIPE ~ Thank you for being a friend...Golden Girls & Golden Grahams

My real-life friend and blogging confidante, Holly, recently commented to me about the undiminishing power of anything remoteley s'more-related captivating her attention.

fudgysmorecrinkles048-1.jpg picture by sarahjmorriss

This past weekend, we left behind our foggy, sleepy little home town for the vibrant, sky-scraper stacked, (yet still fog blanketed) City by the Bay ~ San Francisco ~ to attend a blog conference organized by the sisterhood of bloggers to which we belong ~ SITS.  It was fun getting to meet so many diverse, talented, and intelligent women, and I'm looking forward to implementing all the tips, tricks, and techniques that I picked up.  

photo compliments of SITS Bloggy Boot Camp

Most of all, it was nice just having a weekend away with a good friend.  This is the part where the "Golden Girls" theme song should start to play...

Thank you for being a friend,
(Really, it means the world to me)

Traveled down the road and back again.
(Alameda Point Antiques Fair, The Slow Food "Eat-In", Bloggy Boot Camp...even a few memorable trips to the local Dump!)

Your heart is true, you're a pal and a confidant.
(Who else "gets" my snark, and gets as excited as I do about a 3 page magazine feature about craft glues?)

And if you threw a party-,
(And yes, you've thrown quite a keep saying that if you drink enough you'll end up dancing on a table, but that's yet to be seen)

Invited everyone you knew-,
(But, if it's on a Friday night, chances are it'll just be you, me, a few cocktails, a little bit of crafting, and an appearance by your mother-in-law)

You would see the biggest gift would be from me
(Emphasis on "Biggest", not "Most Expensive")

And the card attached would say, "Thank you for being a friend"
(And for putting up with my when I hijacked your wi-fi)

So, Holly, this recipe (a collaborative creation from Mr. Rook and his assistant, Chef Chyler, during their weekend free from my warlording) is dedicated to you:

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