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…

Spanakopita: Holiday Entertaining with Greek Spinach Pie
#FallForGreek with Debbie Matenopoulos (+giveaway)

Back in July I had the joy of bringing my family's Greek heritage to life in the kitchen when I participated in the It's All Greek to Me Blog Tour celebrating the release of the new cookbook from Debbie Matenopoulos.  

Remember these beauties?  My family and friends loved Debbie's Zucchini Fritters with Garlicky Tzatziki Dip.  You can find the recipe HERE.


With holiday baking and entertaining on the horizon, fans of Debbie's book are spreading the word -- #FallForGreek -- with a November Blog Tour.  I am delighted to be sharing another one of Debbie's easy-to-follow Greek recipes from her beautiful cookbook. Rich in family memories, Greek history, heirloom recipes, and mouth-watering photographs, It's All Greek to Me is worthy of a space on the most discriminating home chef's shelf of favorite cooking tomes.

Ask my family about their favorite dish and you'll get a few different answers.  For my husband it's pastitsio.  My eldest daughter adores avgolemeno. I could eat stuffed grape leaves all day.  Spanakopita (Greek Spinach Pie) has been a favorite of my little one nearly from the day she started on solid food.  At snack time in preschool she'd call out, "Kopita, Kopita" believing with all her little heart that if she uttered the words, no matter when or where, the savory spinach and tangy feta cheese blanketed with buttery, flaky filo pastry would magically appear.  I never had to worry about the kid eating her spinach.  Popeye would be proud.


So, given the choice to cook-up and share another of Debbie's recipes, Spanakopita was nearest and dearest to my heart.  The "Kopita" made for a wonderful surprise dinner, and even eaten cold the next day has made a heartwarming lunchbox snack.

Spanakopita makes a perfect holiday appetizer, vegetarian side dish, or casserole to tote to a potluck.  Here's the recipe, compliments of Debbie and BenBella Books:




Enter to win a copy of It's All Greek to Me by Debbie Matenopoulos, courtesy of BenBella Books, Inc.  Enter below.  Good Luck!

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