3 cups blueberries
1 cup sugar or maple syrup or sweetener – to taste
1 tsp vanilla extract
2 Tbsp chia seeds
Put the blueberries, vanilla extract and sugar in a medium pan over medium heat, mix well. Let this boil for 15 minutes, then let it cool down.
Add the chia seeds, stirring well and let rest a few hours. Put in glass jars and refrigerate for up to 3 weeks.
You can make this jam with raspberries, strawberries, cherries with almond extract or plums. You can add the juice of a lemon for the flavor and to keep the color vibrant.
Very good on toasts, or ice cream! and can be done sugar free with your favorite sweetener.
Bon appétit !
Ingredients for 6 persons;
1 gluten-free pie shell, about 9”
1 pound halved and pitted plums
1/2 stick melted butter
1 cup sugar
1 tablespoon cornstarch
1 cup sliced almond
1/2 tablespoon alcohol, like brandy or 1/4 teaspoon almond extract – optional
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bake the empty pie shell for 5 minutes.
3.In a medium bowl, mix together the butter, egg, almond, cornstarch and sugar.
4. Remove the shell from the oven, spoon about 1/3 of the mixture, and add the fruit arranging them open side-up. Top with the rest of the mixture.
4. Bake in oven for about 40 minutes, until golden brown. Let it cool before serving.
You can use any ready-made fresh or frozen/thawed pie shell. Or make your own.
You can use almond meal instead of sliced almonds. And you can use any kind of plums, very good with apricots too.
I like salted butter but that’s a question of taste.