Summer Foraging Recipe: Elderberry-Blueberry Jam with Chia Seeds

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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…

What's New at Rook No. 17?

 
Hello friends!
I've missed you so!

It's been a bit snoozy around here at Rook No. 17, hasn't it?
I thank you for sticking around.

 

What's new:  At the beginning of August, I started my new career as a high school teacher.  I'm teaching Culinary Arts at the local high school using a curriculum designed by the National Restaurant Association.  I teach two beginning Culinary Arts classes and one Advanced.  Words cannot express how very blessed I feel to wake up each morning excited to go to work.  I love my job!

Here are a few of the projects that my students have been working on:

Savory Breakfast Cupcakes with homemade Hollandaise "frosting" and Chive "sprinkles"

My Advanced students mastered the art of poached eggs for Classic Eggs Benedict.
Rustic French Bread
 
Chocolate Dipped Macaroons (recipe HERE)
Raspberry Macarons
Soft Pretzels
French Eclairs with pastry cream made from scratch (recipe HERE)
Lemon Yogurt Cake (we substituted coconut oil for the olive oil) recipe HERE

As a first-year teacher, however, not much time has been left to spend online these past few weeks.  The good news is that my hiatus from Rook No. 17 is only temporary.  With the first month of school under my belt, my confidence is increasing, and I'm slowly but surely putting my life back into balance.  


What's in store:  In the coming months, you'll notice some big changes here at Rook No. 17.  Namely (no pun intended), Rook No. 17 is becoming "Maker, Baker, Glitter Shaker (by Rook No. 17)  I have a spiffy new logo designed by Spanish artist Irene Renon, and will be undergoing a page-redesign to help make my website easier to navigate.  I'll be doing less (if any) sponsored posts, and more of what I love most -- sharing my food and crafty creations with you.  I'll continue to do book reviews and give copies away to my readers.  I have a fabulous Halloween craft book that I can't wait to share!  Sound good?

Until next time, I leave you with these two humble words of wisdom:

Be Generous


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