This cherry chia jam was a huge hit with the littles. They ate the entire jar so next time I will definitely have to make a double batch.
Chia jam is so easy to make and it’s incredibly healthy. I make some every week with whatever fruit happens to be in season. And when nothing local is in season I often use frozen fruit instead. Dark cherry is my absolute favourite in the winter. It’s perfect with warm oatmeal on a cold winter’s day.
Garlic confit is incredibly easy to make and it’s a staple that we always have in our fridge. Compared to raw garlic it is rich, sweet and creamy. It’s great in marinades, mashed potatoes, sauces, soups and stews. I love using it as a base when I cook up greens. You can even spread it on bread. The garlic infused oil is perfect for roasting vegetables, in dressings and dips and adding to tossed pasta. Really, it can be drizzled on anything you fancy. It is so versatile.
There are two ways to make it – on the stovetop or in the oven.
2 or 3 heads of garlic, peeled (you can easily double or triple the recipe – use as much as you want)
enough olive oil to completely cover the garlic
Place peeled garlic cloves in a small saucepan, completely cover with olive oil, and slowly poach at a very low temperature for about 45 minutes until golden brown. Allow to cool and refrigerate immediately.
Preheat oven to 275F. Place peeled garlic cloves in an oven proof dish, completely cover with olive oil, and bake for about an hour and a half until golden brown. Allow to cool and refrigerate immediately.
The garlic confit can be stored in an airtight container in the fridge for several weeks. The cloves should be completely covered with the oil.
I make a batch of fresh chia jam every week with seasonal fruit. It’s great for topping oatmeal, pancakes, or toast. This week I was able to get my hands on some lovely local pears. Chia jams are insanely easy to make and so healthy. Give it a try.
This fresh jam can be put together in less than 10 minutes. Then you simply pop it in the fridge and wait for it to thicken.
1 cup chopped pears (peeled, if you prefer a smoother texture)
1 tbsp chia seeds
1/2 tsp vanilla
1 tbsp maple syrup (optional)
Cook pears over medium heat for about 5 minutes until the fruit breaks down, mash, then add chia seeds, vanilla, and maple syrup (if using). Refrigerate for several hours while the chia seeds plump up and thicken the jam.
This recipe can easily be doubled. Store in fridge for 4 or 5 days or freeze. Canning is not recommended.