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…

Our Favorite Kid-Friendly Appetizer: Bacon Wrapped Water Chestnuts

A little history:  The origin of the bacon-wrapped water chestnut recipe (a mock-Polynesian dish called Rumaki) can be traced all the way back to Palm Springs in 1941.  I can't claim to have been there, but do I remember hovering near the Rumaki tray at my parents' cocktail parties back in the 1970s.  

Flash forward to the present:  For my gluten-intolerant, bacon-loving daughter's birthday party, I made a tray of bacon wrapped water chestnuts, and it's been a family favorite ever since.  Crisp, crunchy, salty and smoky, these bite sized appetizers are as easy for kids to prepare as they are to eat!  Try them for your next party!

Kid-Friendly Finger Food:
Bacon Wrapped Water Chestnuts

Makes:  24
Time:  10 minute prep, 30 minute bake

  • 2  8oz. cans whole water chestnuts, drained and dried with a paper towel or lint free cloth
  • 12 pieces high quality bacon, divided into two shorter pieces
Preheat oven to 425° F.  Arrange an oven rack on the top level.

1.  Tightly roll a water chestnut in a halved bacon slice.  Secure with toothpick, loose end down, and place on an ungreased baking sheet. Repeat with remaining water chestnuts.

2.  Bake on top rack of oven for 25-30 minutes, or until bacon is crisp.  Cool for 5 minutes, then serve.

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