Spring officially arrives this week, and with it comes the start of berry season here in Southern California. First to appear are red and delicious organic strawberries, followed by sweet-n-tangy raspberries, plump blueberries and one of my personal favorites – blackberries.
It’s no secret that we get a little excited about fresh berries around here. And rightly so! They’re not only absolutely delicious, but they’re chock full of beneficial nutrients and antioxidants too! That’s why they’re a favorite for enjoying in fruit salads and adding to grain-free granola, yogurt and desserts.
Of course, they also make amazing jams and preserves, which is why I’m sharing a simple method for making your own delightful honey sweetened fruit preserves using your favorite seasonal berries. A key part of this method is a little secret I learned from one of my favorite grain-free cookbooks.
The secret? Cranberries! By using a small amount of whole cranberries, you can avoid using powdered pectins to set your preserves. That’s because cranberries are high in natural pectin. So by including them in the recipe, your preserves will set-up nicely with just a little touch of fresh-squeezed lemon.
What to do with all that delicious homemade jam? Why not make these amazing jam-layered crumble cookie bars! Mmm, they are soooo gooood!
This special recipe at Deliciously Organic highlights the sweet fruity flavor of preserves sandwiched between two layers of scrumptious cookie crumble. Yes, please!
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