Happy Monday, everyone! I hope you all had a fabulous weekend. I spent mine in the best way; watching my cousin Kristin get married to her best friend Parker on Friday night. They had a beautiful wedding in Wellesley, MA at Elm Bank Gardens in front of family and friends. Parker is the sweetest man, and we were all so excited to formally make him a part of the family.
A Friday night wedding also meant that we got to enjoy a full weekend off! My Saturday was spent grocery shopping and taking Lady for a long walk at the park near our house. She is already 40 pounds; it’s crazy how fast time has moved since I got her in June. Since the weather is changing we are dealing with her first major bout of shedding, which has been an adjustment. Our previous dog didn’t shed at all so if anyone has any advise please feel free to share hehe.
Which brings me to Sunday, and this delicious Blackberry Chia Jam that I pulled together. This might be the easiest recipe you ever come across on my blog. Just ten minutes and three simple ingredients for the perfect breakfast staple. I suggest adding this to your yogurt or cottage cheese alongside my homemade granola!
Blackberry Chia Jam
Ingredients:
4 cups fresh or frozen blackberries
1 tbsp local honey
4 tbsp chia seeds
Directions:
- Warm a medium sauce pan on low/medium heat. Add 4 cups of fresh or frozen blackberries and let sit, stirring occasionally until the berries begin to break down.
- Crush the blackberries with a spoon or potato masher until you reach your desired consistency. Spoon in the honey, adding more to taste. Let the mixture sit for 5 minutes to thicken.
- Add chia seeds one tablespoon at a time. The jam will thicken over time so be careful to not add too much. Once finished, spoon into a jar and refrigerate. Jam will last up to 2 weeks in an air tight container or 3 months frozen.
Until next time!
