This Easy Chia Seed Jam is a wonderful way to preserve the fresh fruit of the season and enjoy delicious homemade jam without artificial colors and flavors or an ungodly amount of sugar. It’s a breeze to make, ready in about 15 minutes, plus there is no canning equipment necessary and you can control the level of sweetness leaving out refined sugar and instead using natural sweeteners like honey, maple or any other alternative you choose (or leave it out altogether and go al naturale).
Best part, this simple chia seed jam formula works with nearly any fruit you’d like, so go with the best the current season has to offer and get creative. Try strawberries, blackberries, blueberries, raspberries, cherries, cranberries, apples, pears, peaches, plums, etc. Experiment with blending various fruits and if you really want to have some fun, add in vanilla bean, fresh herbs or spices, rosemary, basil, fresh mint, cinnamon, nutmeg or ginger – the flavor combos are endless, really.
Inspired by our travels to England, this Caramelized Onion Jam is the ultimate condiment. Great on burgers or with a cheese board, on your trendy avocado toast or just with veggies.
Part of what I enjoy so much about traveling, is experiencing new and different foods. I love sampling local fare and being inspired by new and unique ways to bring flavors together. On our trip to England this fall, as you can imagine there was a lot of room to be inspired. I was particularly impressed by our time in England, the level of culinary experimentation and creativity, as compared to my trip there 15 years ago.
We are closing in on three years of living in Southern California and I can tell you with so much confidence that the novelty hasn’t worn off, I don’t take a single day here for granted and I feel like I am exactly where I was always destined to be. This place is truly magical. While hailing from Buffalo, I had a little bit of snow-day envy as the blizzard made it’s way across the east coast this weekend, walking outside in a t-shirt to your very own orange tree – that is certainly not lost on me. Not one bit.
We got so very lucky that the house we ended up in, here in Long Beach, has a beautiful yard, complete with an abundant orange tree, grape vines, the biggest fig tree you ever did see, an avocado tree and so many other amazing fruit trees. I have been learning to get creative with everything we have been so graciously gifted from this land, but despite the constant creations I still have so many oranges that need to get eaten. So, this marmalade was created and even more excitingly this week I purchased a canning kit, to *finally* learn to preserve. It gets here in just a few days and I plan to make lots more of this marmalade to enjoy throughout the year. In the fall I certainly plan to preserve my Fig Honey Jam and some grape jam, too.
If you follow me on Instagram or Facebook, it is likely that you have seen how figs are overtaking my life right now. Our huge black mission fig tree is producing so much fruit. I love it. I have been getting quite creative with the figs; making pizzas, muffins, cakes, smoothies, adding them to salads and more. Fig season begins as early as June in some areas and it can run as late as October. My tree didn’t really start producing until mid August, but given how much small unripe fruit is on there, I have a feeling that I am going to have figs for quite some time. Yay!
Figs are quite perishable so I have been doing everything I can to use them up as quickly as I can. Stored at room temperature fresh figs keep for about for 1-2 days or 2-3 days in the fridge. Besides what I have been using in recipes, I have been freezing them whole and even dehydrating some so I can enjoy them in the off season, still. Look for lots of fig recipes over the next few weeks, I am loving having so many to play with.
Besides being delicious and so beautiful, figs are a wonderful source of calcium and dietary fiber. Figs have the highest amount of calcium of any fruit. Just 1 cup of figs has as much calcium as a cup of milk. Figs are also a good source of iron, magnesium, potassium, B vitamins, as well as vitamin K. Read the rest of this entry »