Berry season is the time to take full advantage of this powerful healing fruit. We have 3-4 different types of berries in our garden: Raspberries, blueberries, black currants and black gooseberries.
And sometimes it’s hard to eat them all up before they get bad/moldy. In that case I either freeze them for the winter season or I make berry jam to make them last a little longer.
It was actually the first time that I made jam from black gooseberries and it turned out so delicious that I’m hooked with making berry jam pretty much every week now.
I use it as a topping for smoothies and fruit or veggie snacks but it can sure also be used for crackers. ;-P
Ingredients
- 2 cups of black gooseberries
- 2-3 pitted Medjool Dates
- 1/2 tsp of raw honey
- a pinch of vanilla powder
Directions
- Add all ingredients into the blender and blend until smooth.
- Strain if desired, to make it even smoother.
Keeps for about 1-1 1/2 weeks in the fridge, depending on how ripe the berries are.
