Lemon Ricotta &
Raspberry Chia Presserve
The first time I made these recipes, I knew instantly I would make both of them often. Before this, I had never made cheese and wondered how hard it would be to make a cheese delicious enough to eat. I am so used to buying specialty cheeses like ricotta, and the idea of making it at home didn’t cross my mind. However, now that I have, I will never ever buy ricotta cheese again.
I am a big canner during the summer months. I just love spending the weekends turning fresh fruit into sweet jams in every flavor. As a child, I watched my grandmother can all summer long, and when I became an adult, I grabbed the baton of home preserving and ran with it. There is nothing like homemade preserves, but the only problem is they are packed with loads of sugar because unfortunately, that is what keeps them shelf stable for a few years. So, slathering jam with massive sugar impact over my morning toast isn’t something I want to do every morning. That is until I began making it fresh and using only fruit, water, raw honey and as an extra bonus, chia seeds. Finally, a guilt-free jam, made in under one minute, that is good to eat every single morning if you choose. It’s also wonderful over ice cream!
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