What you’ll need:
2 pints fresh blueberries
2 tbsp water
3 tbsp chia seed
1 tbsp flax seeds (alternatively you could use 4 tbsp or 1/4 C chia seed)
3 tbsp honey or agave nectar if you are vegan
What you’ll do:
Bring blueberries and water to a boil, let cook for 1-2 minutes only
Place blueberries, chia seed, flax seed and honey in a blender
Combine
Pour into a mason jar/air tight container
Refrigerate for at least 1 hour before serving or freeze
Enjoy!
What you’ll need:
2 C black currants cleaned and stems removed
2 C red grapes cleaned
1 lime (juice)
1 1/2 C pure cane sugar
1 packet pectin
5 canning jars (I use the smaller size for jam)
What you’ll do:
Combine currants and grapes in a food processor
In a separate bowl combine sugar and pectin
Add sugar mixture to fruit
Add juice from the lime and combine thoroughly
Spoon into jars
Let sit for a few hours at room temperature then transfer to freezer and keep for up to one year or refrigerate for up to 3 weeks
Enjoy!!
What you’ll need:
2 C fresh raspberries washed
2 C fresh peaches peeled and chopped (about 4 peaches)
1/2 Lemon
1 1/2 C cane sugar
1 packet of pectin
5 canning jars for jelly
What you’ll do:
Combine raspberries and peaches in a large bowl and mash with a potato masher, for smoother jelly combine in a food processor
In a separate bowl combine sugar and pectin
Add sugar mixture to fruit
Add juice from the lemon and combine thoroughly
Spoon into jars
Let sit for a few hours at room temperature then transfer to freezer and keep for up to one year or refrigerate for up to 3 weeks
Enjoy!!
Kacey Tess 