Easy Fruit Jam

Alia and her dad make the rounds at the nearby U-Pick orchid each summer and fall. There are always too much fruit to eat. Freezing is one way to save them for the winter, but making jam is another way to enjoy the fruit which keeps for the next two weeks.

Makes about 1 1/2 cups (480 g)

2 cups (155 g) chopped fresh organic fruit (berries, peaches, pineapple, mango, apples, or pears)

2 Tbs. (2o g) chia seeds

1/2 tsp. (2,5 ml) vanilla extract

1. In a medium pot over medium-high heat, bring to boil the fruit, stirring often.

2. Reduce the heat to low and simmer until the fruit begins to soften and release its juices.

3. Use a potato masher or back of a ladle, mash the fruit to a thick purée, leave a few chunks for texture.

4. Cook for 5 minutes, stirring often.

5. Once it is a jam-like texture, remove from the heat and stir in the vanilla extract.

6. Cool the jam to room temperature before pouring it into a glass container.

7. Keep in the refrigerator for up to 2 weeks. (Not problem, it will be used way before that!)

 (a) The jam can be frozen in 1-cup (320 ml) freezer bags and enjoyed the rest of the year, which is great after picking a crate of berries!)

Chia seeds

 

provide:

• massive amount of nutrients
• loaded with antioxidants
• almost all the carbs are fiber
• high quality of protein
• may help lose weight
• high in omega-3 fatty acids
• may lower risk of heart disease
• important bone nutrients
• may reduce blood sugar levels
• may reduce chronic inflammation
• eat to use in your diet (cereal, yogurt, vegetables, ore rice dishes)

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Orange Marmalade Butter

Orange marmalade is my favorite jam.-Mike
Mix it with butter and spade over toast, biscuits, muffins, endless usage.

Makes 1 1/4 cups (250 g)

JUST...

1 cup (240 ml) (dairy-free) unsalted butter at room temperature

1/4 cup (60 ml) organic orange marmalade

1. Use an electric mixer to whip the butter until it is fluffy and smooth.

2. Add the marmalade and continue to whip.

3. Put in a serving bowl, cover, and chill until real to use.

4. Bring back to room temperature to serve.

5. Then, too, other jams make great jam-butter!!

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Berry Jam in 10 Minutes!

We pick berries at a U-Pick farm near the house, or buy them in season and freeze them. To make a ¾ cup (180 ml) jar of jam...

1. In a large microwave-safe bowl, mash 2 cups (400 g) of washed (fresh or thawed) berries (same berries or several different types).
2. Add ⅓ cup (65 g) organic sugar.
3. Uncovered, cook in a microwave on hight for 10 minutes.
4. Cool and ready to enjoy or store in the refrigerator. 

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Berry Jam with Chia Seeds

Out of Central America, chia is packed with proteins, high in omega-3, antioxidant, and dietary fiber. Use instead of eggs in backed goods, thickener for puddings, porridge, and in this recipe for jams!

Chia (Mayan "strength")

Makes 1 1/4 cups (300 ml)

Keep in the refrigerator for a week.

2 1/2 cups (600 g) fresh berries (one type or mix berries)

1 Tbs. (15 ml) maple syrup

1 vanilla bean (more flavor), seeds scraped or 1 tsp. (5 ml) vanilla extract

4 tsp. (20 ml) chia seeds

1. In a small pot, add the berries, maple syrup, and vanilla. Bring to a simmer.

2. Reduce to medium-low, and simmer 6-8 minutes until the berries burst and mixture is juicy.

3. Remove from the heat.

4. Stir in the chia seeds.

5. Pour into a clean jar or bowl.

6. Stir mixture after it has stopped steaming.

7. Refrigerate for 2 hours or until chilled.

8. Sweeten with more maple syrup to taste, and remove the vanilla bean

We went U-Picking at a local farm for raspberries and blue berries last weekend. I was up at 8:00 this morning, when back, and picked Oregon's marionberries (type of blackberry).

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No Fuss Jam

-Little cooking-

-No canning-

-Basic ingredients-

Makes 1 cup (240 ml)

A. Bring the following to boil, remove, let stand 5 minutes, strain through mesh strainer or through a coffee filter in a funnel (or do not strain for a thicker jam), discard mint leaves:

1) 2 cup (240 ml) of fresh or thawed organic berries (example: blueberries, blackberries, raspberries, strawberries...your pick)

2) 1 Tbs. (15 ml) each fresh: spearmint and peppermint or 2 Tbs. (25 ml) same mint

3) 1/2 cup (120 ml) water

B. Mix these ingredients in a pan, bring to boil over medium-high heat, reduce heat, simmer 5-15 minutes:

1) 2 Tbs. (30 ml) each: organic apple juice and honey

2) 1 tsp. (5 ml) organic lemon juice

3) 1 cup (240 ml) liquid from A

4) 1/2 tsp. (1,25 ml) mint extract (optional)

C. Mash any large berries.

D. Pour liquid (A), sirup (B), and berries (C) into a clean jar, seal the lid, refrigerate for 1 hour.

E. Keep in the refrigerator for two weeks. (Mine started to mold after a month!)

F. Options:

1) Use fruits instead of berries, example: peaches, plums, etc.

2) Mix berries: black- and gooseberries, etc.

3) Use different herbs, example: lavender, cardamon, etc (See "Nutritional Information" article "Edible Flowers") http://veggiefernandezs.blogspot.com/p/getting-to-know-your-vitamins.html

-modified from herbcompanion.com/quickjams

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Herbal Jams & Honey

Homemade jellies

on breakfast toast; biscuits, or

muffins (great in the evening!)

and herbal honey for tea

or on those muffins.

HERBAL JELLY

Step 1. Basic

mint, parsley, rosemary, sage, tarragon, or thyme

2 1/2 cups (585 ml) water

4 Tbs. (60 ml) dried herbs or 10 Tbs. (150 ml) fresh herbs in a cheesecloth sack

1. Boil the water and pour over the herbs in a stainless steel or glass saucepan.

2. Let stand 15 minutes.

3. Remove the herb sack.

Step 2. Jelly

1/4 cup (60 ml) cider vinegar

2 1/2 cups (585 ml) honey

2 cups (470 ml) strong infusion (Step #1)

3 oz. (90 ml) fruit pectin

1. Add vinegar and honey to a pan with the infusion.

2. Bring to a boil, stir constantly.

3. Add the pectin, still stirring, boil for a minute.

4. Remove from heat, skim off any foam, and pour into 4 or 5 sterilized jelly jars.

5. Seal.

ROSE * GERANIUM JELLY

sits for month before using

also makes a nice gift

2 1/2 cups (585 ml) mild honey

1/4 cups (60 ml) water

16 rose geranium leaves (optional: 12 mince)

3 oz. (90 ml) fruit pectin

2 Tbs. (30 ml) organic lemon juice

4 sterilized jelly jars

1. Combine the honey, water, and 12 leaves (or minced) in a stainless steel or glass saucepan.

2. Bring to boil.

3. Add pectin, stir constantly to full boil again.

4. Add lemon juice and remove from the heat.

5. Remove the leaves (or leave the minced herbs)

6. Place a fresh leaf in each jar and pour in jelly.

7. Seal and store for at least a month before serving.

HERBAL HONEY

1 Tbs. (15 ml) fresh or 1 1/2 tsp. (7 ml) dried herbs (adjust to taste)

2 cups (470 ml) mild honey

1. Bruise the fresh herbs and tie them in a cheesecloth sack.

2. Heat the honey to release the flavor.

3. Pour honey into a stainless steel or glass saucepan.

4. Add the sack of herbs, stir, and heat until honey is just warm.

5. Pour the honey and sack of herbs into a glass canning jar and tighten the lid.

6. Let stand in a dark location, at room temperature, for a week.

7. Pour back into a saucepan and reheat to just warm.

8. Remove the sack and press with a wooden spoon to extract more flavor. (optional: add the herbs to the honey for more flavor)

9. Pour the warm honey into hot, sterilized jars. Refrigerate if not sealed or keep on the shelf after sealing the jars.

*See: Nutritional Information "Edible Flowers" for other leaves and flavors.

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