This week has been a muddle of a week. One of those ones were you look back at the ‘week planner’ and realise you only did about two of the things listed at the optimistic start. It’s all understandable, however, in light of the fact that the man of our house was struck with acute appendicitis and required surgery. Who cares about ‘plans’ when such things crop up! He spent a couple nights in hospital. I got to go be with him while my wonderful mum came in to look after the Little Miss.
Yesterday (with great excitement) we got to go collect him from hospital, bring him home to our own care, and cook special meals for him.
Luckily I had a new batch of Chia Strawberry Jam I had just made. So this morning when the wee lady of the house woke a tad early with cold little hands (due to me forgetting to turn her heater on properly) we snuck out to the kitchen to make a plate of crepes with jam to warm our bellies and make breakfast in bed for our favourite guy.
The jam is quick and easy to whip up, try it with your favourite berries, to enhance any dish you can think of… probably stick to the sweet ones though.
Chia Berry Jam
2 cups berries (defrosted if using frozen berries)
3 tbsp chia seeds
1 tbsp fresh lemon juice
1-2 tbsp honey or pure maple syrup (optional) – to taste
Place all ingredients in a blender or food processor. Pulse until you’ve reached your desired consistency of fruit (i.e if you want chunks of fruit then only do a few pulses, if you like it smooth then go for longer). Transfer the mixture to your jam jar then refrigerate 3+ hours or overnight. Store in the fridge when not using.