I seriously cannot be the only one who makes a recipe, takes tons of photos, happily consumes the finished product, gets really excited about sharing it with the world,* and then gets motivated or distracted by something else…and forgets about it.
*the world [noun]: small handful of people who read my blog
[This happens with me and product reviews a lot. No wonder most companies have stopped coming a-callin'. Oops.]
And I definitely can’t be the only person who ‘saves’ recipes with plans of posting them at just the right moment, however that is arbitrarily defined.
When Heather announced that J was for Jelly in her Meatless Mondays A-Z challenge, I thought, “YES! Finally! I can post that jam recipe I made a YEAR ago!”
But as per usual, I overthought it.
I got suspicious and curious and totally believed that once we got to September I’d learn that K is for Kiwi and I would have ‘wasted’ this recipe on J.
These are the things I worry about.
I might be (Miss) smart, but I’m apparently no psychic.
Although due to the time lapse
photography in Meatless Monday link-ups, I am now able to take the brown-nosing I display in the classroom to the digital realm, and bring you a THIRD jelly [slash] jam [slash] preserves recipe.
Lucky for all of you, despite the year that has passed,
My Fitness Pal I totally remembered all of the ingredients, unlike with some other recipes I’ve never shared…*
*I’ll figure them out, Kaila and Brittany, I promise.
I definitely wasn’t going to forget the method behind this madness…
…as it pretty much involves blending, heating, and stirring in some chia seeds.
And eating of course.
You can’t forget that step.
Kiwi Berry Chia Jam
- 5 whole kiwi, peeled and chopped
- 1 3/4 cup blueberries
- 1/2 cup strawberries, sliced
- 3-4 Tbsp. agave (I used Xagave)
- 1 Tbsp. chia seeds
- Combine kiwi and berries in a blender or food processor.
- Process until (relatively) smooth.
- Transfer mixture to a sauce pan and bring to a simmer over medium heat.
- Stir in chia seeds.
- Continue to cook until reduced.
- Stir in agave.
- Store in a sealed container in the fridge.