Last week, we ventured to a nearby farm to harvest raspberries and cherries. Not only was it a family fun activity, but we also brought home pounds and pounds of fresh fruit. We made (although the term “we” actually doesn’t include “me”) cherry cobbler and cherry pie. I made raspberry chia jam with no refined sugar. Take a look!
My raspberry picker.
Ingredients:
* 2 cups of fresh raspberries
* 1 tablespoon of maple syrup
* 1 tablespoon of lemon juice
* 2 tablespoons of chia seeds
Directions:
* Over medium heat, cook the raspberries, smushing them up. Let them sit for 5-10 minutes to get to be like a syrup (with seeds)
smoosh.
* After the raspberries are smushed, add the maple syrup and the lemon juice and stir.
My stirrer.
* Once the mixture has cooled down slightly, add the chia seeds, mixing them completely.
Chia seeds. Yes, you’ll get seeds both from the raspberries and the chia seeds stuck in your teeth, but NBD.
* Store in the fridge for up to 2 weeks or in a freezer for up to 3 months.
The chia seeds magically make the “jam” stick together.
Must say, I was a little unsure of what the final product would taste like. But(pat on my back), it turned out scrumptious.
Pretty
Beautiful color, taste, package.
Safe travels to all this weekend. We are driving up to Seattle today to see my brother and Ken is meeting us there from New York. Happy 4th!
Little Toosh is growing up!!
See you tonight! JFK->SEA #CommutingLife
Looks so delicious! & Zoe is the cutest raspberry picker 🙂