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…

Football Season Snacking: Buffalo Wing Pretzel Recipe

Buffalo Wings and pretzels are two classic football season finger foods.  Here I've combined the best of both -- the tangy, spicy, finger lickin' flavor of traditional wing sauce and the satisfying crunch of pretzel sticks -- no napkins required! Serve with blue cheese dip and celery sticks.   Score a touchdown with this easy, crowd-pleasing snack at your next football or tailgate party!

Buffalo Wing Pretzels

Prep Time:  10 minutes
Cook Time:  30 minutes
Makes:  15 ounces (approx. 8 servings)

1/2 cup butter
1/2 cup Frank's Red Hot Buffalo Wing Sauce
2 tablespoons light soy sauce
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons kosher salt 
pinch cayenne pepper
1 15-oz. bag pretzel sticks
celery sticks and blue cheese dressing (optional)

Step 1:  Preheat oven to 300° F.  In a small saucepan over low heat, melt butter, wing sauce and soy sauce, stirring constantly.  Stir in the dry seasonings and cook over low heat for 5 minutes.

Step 2:  Place pretzels in a large bowl.  Drizzle sauce mixture over the pretzels and stir to evenly distribute and coat.

Step 3:  Spread pretzels out on a large ungreased baking sheet. Bake for 30 minutes, stirring every 10 minutes. Pretzels will crisp-up after 10 minutes out of the oven.  Store in an airtight container until ready to serve.  Serve with blue cheese dressing and celery sticks.

This post has been shared with:
Whatever Goes Wednesday @ Someday Crafts
{wow me} Wednesday @ Ginger Snap Crafts

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