Ingredients

• 2 cups quartered, fresh or frozen organic strawberries (approximately 1 lb.)
• 1 cup fresh or frozen organic blackberries
• 1 cup fresh or frozen organic blueberries
• 1 cup frozen whole organic cranberries
• 1 to 1 1/4 cup pure honey (depending on how sweet you prefer your jam)
• Juice of half a lemon (about 1 tbsp)

Instructions

1. Please note: If using whole frozen strawberries, allow to thaw completely and then use your hands to break them into small pieces. If using fresh strawberries, remove the stems and quarter them before measuring out 2 cups. Then cut the blackberries in half before measuring. No need to cut the blueberries and cranberries.
2. In a medium saucepan over medium/medium-high heat, bring the berries and honey to a boil while stirring. Then, reduce the temperature until the mixture remains at a constant simmer. Allow berries to simmer for 20 minutes, stirring occasionally.
3. Once you reach the 20-minute mark, use the back of a wooden spoon to mash the cranberries against the side of the saucepan. This helps to release all of their natural pectin.
4. Maintain a gentle simmer, making sure to stir the mixture frequently, so it does not scorch. While stirring, use the "back-of-spoon" method to break up any large pieces of fruit into smaller pieces. Or if you prefer a less chunky jam, thoroughly mash all of the berries.
5. After 10 minutes, if the mixture is somewhat thick and no longer runny, turn off the heat. It will thicken more as it cools. If it is not thick enough, continue cooking at a gentle simmer, while stirring constantly until it thickens a bit more, then turn off the heat. (Keep in mind, preserves are looser than jellies, so once the mixture is chilled, it will be thick, but not gelatin-like.)
6. Pour the fresh-squeezed lemon juice over the warm preserves, stir well and allow the mixture to cool to room temperature.
7. Evenly distribute the cooled preserves among four 8 oz. glass jars making sure to leave about an inch of space between the top of the jam and the jar lid to accommodate for expansion. Then, cover and refrigerate or freeze.
8. Because homemade jam does not contain any preservatives, I recommend placing one jar in the fridge to enjoy now, and freeze the three remaining jars for future use. (Recipe inspired by Everyday Grain Free.)

Notes

Ingredients

• 1 tbsp paprika
• 1 tbsp sea salt
• 1 tbsp garlic powder
• 1 1/2 tsp onion powder
• 1 1/2 tsp dried oregano
• 1 1/2 tsp dried thyme
• 1 tsp freshly ground black pepper
• 1 tsp cayenne pepper (if you like it spicy, use more)

Instructions

1. In a small bowl, add all of the above ingredients and mix well to combine. (I use the back of spoon to mash/grind the ingredients together.)
2. Transfer to a 4-ounce mason jar or clean recycled spice jar.
3. This seasoning mix is not only a great accent for meats, poultry and seafood, but is also delicious on grilled or roasted veggies! (If you're interested in Emeril's original recipe, you can find it at Emeril Lagasse's website.)

Ingredients

• 1 1/2 cups fresh homemade salsa or pico de gallo (or fresh store-bought salsa)
• 1/2 tsp sea salt
• 1 tbsp of fresh whey (see note below)

Instructions

1. Add above ingredients to a pint-size mason jar and stir well to combine. Once combined, be sure that all of the chunks of salsa are submerged under the brine.
2. Then add one tablespoon of filtered water to the top, do not stir.
3. Cover the jar with a small dishcloth or napkin and secure it with a rubber band.
4. Allow salsa to sit on counter for 30-48 hours, until desired level of fermentation is reached.
5. Then remove dishcloth/napkin, seal with a lid and refrigerate.
6. Salsa will keep several weeks in frig, but it's so good, it probably won't last more than a day or so! So you might want to double the recipe!

Notes