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eatsummer 2015
eatsummer 2015Vanilla Cinnamon Peach Jam4 c diced fresh peaches * 2 vanilla bean pods, split andseeds scraped out (or 1 tbsp pure vanilla) * ½ c agavesyrup * ½ tsp ground cinnamon * 2 tbsp chia seedsRinse, pit, and dice peaches. Place peaches, vanilla,agave, and cinnamon in a small sauce pan over low heat.Bring to a simmer and cook for about 20 minutes. Usingthe back of a wooden spoon, gently smash the peachesagainst the side of the pan till no whole pieces remain.Remove from heat and stir in chia seeds. Allow to cooland transfer to clean jam jar.Black & Blue Ginger Jam1 c frozen blueberries * 1 c frozen blackberries * 1/2 tspground ginger * 1/4 c agave syrup * 2 tbsp chia seedsPlace all ingredients except for chia seeds in a smallsaucepan and set over very low heat. Cook for about 20minutes on a low simmer, then begin squashing theberries against the side of the pan with a wooden spoontill no whole berries remain. Simmer for 5 more minutes,then remove from heat and stir in chia seeds. Allow tocool 10 min, then transfer to clean jam jar. Refrigerate atleast 4 hours.Raw Strawberry-Basil Jam2 c fresh strawberries (about half a pound, roughlychopped then measured) * 5-7 large basil leaves * 1/8 cagave syrup * Juice of 1/2 lemon * 1 tbsp chia seedsCombine all ingredients except chia seeds into foodprocesssor. Pulse until no large pieces remain. Stir in chiaseeds and chill for 4 hours. Make in small batches and eatwithin 2 days.
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