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…

Recipe: The Perfect Peach Cobbler


Continuing along on my peach-fueled trajectory...
...today I bring you one of my all-time favorite desserts:  Peach Cobbler!

Forget pie.  That's right.  You heard me.  Forget pie.  This cobbler is so buttery, crispy-crumby, cakey, ooey-gooey and profoundly peachy that you can forget about that old Plain Jane.

Just try it.  Thank me later.


 

 Perfect Peach Cobbler


For the peaches

  • 4 cups fresh, ripe peaches (peeled, sliced and diced)
  • 1/2 cup granulated sugar
  • 3 Tablespoons cornstarch

For the cobbler topping

  • 1 cup unsalted butter (that's 2 sticks), softened (plus a TB butter for buttering the pan)
  • 2 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2.5 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 2 Tablespoons raw or organic sugar (slightly larger grain that regular)
  • Vanilla bean ice cream 

Preheat oven to 350°F

Butter a 9"x9" baking dish and set aside.

In a medium bowl, toss peaches with the 1/2 cup sugar and cornstarch.  Transfer to the baking dish and level out.

With an electric mixer, cream together the butter and 2 cups sugar.  Beat in the eggs and vanilla till smooth.

Place a sifter over the bowl of butter mixture.  Into the sifter, add flour, baking powder, salt and cinnamon.  Sift directly into the bowl with the butter mixture.  Beat just till a stiff dough forms.

Spoon by the tablespoon-full on top of the peach mixture, until the whole surface is covered.  Sprinkle with the raw or organic sugar.  This will create a perfectly crispy sugared crust.

Bake for 50-55 minutes, or until golden brown.  Let cool for 30 minutes before serving.  Serve with a generous scoop of vanilla bean ice cream.


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