Rewild your jam!

I know it's getting a bit chilly, but let's go out for a walk. The trees are turning golden red and brown. There is so much beauty to see, so much goodness to forage! And think what we could make out of it!
A jam, for example. A forest jam. Simple and delicious. If you're lucky, you can find everything you need outside.

I did. :) Small apples, a bit sour, but still very nice. Pears, almost too sweet and juicy. And of course, those little jewels I've been looking for - rosehips, elderberries and black cherries. They are not only delicious, but also have properties that make them amazing for our health. Tons of antioxidants and vitamins! And don't forget about their anti-inflammatory properties! So why not keeping some of them for the dark wintery months?

Forest jams

Rosehip-apple
one part of rosehip
one part of chopped apples
sweetener of your choice (I used just a little bit of date paste, as the fruit was sweet enough)

Elderberry-pear
one part of elderberries (stemmed!)
two parts of chopped pears
sweetener of your choice

 Black cherry- apple 

one part of black cherries
one part chopped apples
sweetener of your choice

Now all you need to do is to wash your wild fruit of choice, remove all the stems and cook them slowly with a splash of water. When they are cooked, blend them with a little bit of water and pour through a fine sieve to remove the pits. Then add them to your apples or pears and cook until they have a desired consistency. Pour into sterilized jars. Eat within several days or boil your jars for 10-20 minutes to preserve them.

Elderberry syrup

One of the first wild growing plants I started gathering was Sambucus nigra. At first  I tried its flowers, and fell in love with their dreamy smell. As the summer months passed, they turned into black juicy berries,  that contain high levels of vitamin A, B, and C. They also stimulate the immune system. I decided to make a syrup...

 You can use both fresh and dried elderberries in this recipe. If you choose to gather them yourself, find a clean place far from  car fumes and remember that they are not edible raw! All parts of the plant are poisonous, they contain cyanogenic glycosides. The flowers and fully ripe berries are edible after cooking. Also make sure you removed all stems and green or red berries.

To prepare the syrup you will need:

• Elderberries
• Water (in the same amount as berries, or in the ratio 2:1 if using dried berries)
• Ginger:  (1 tablespoon of grated fresh or 1 teaspoon of dried ginger per cup of berries)
• Cinnamon: 1 teaspoon per cup of berries

Bring all ingredients to a boil and let simmer for about 20 minutes. Let cool for a while and strain the liquid from the berries using a sieve. Press them with a spoon to get more of the juice out. You can throw out the pulp or rub it through a sieve, to remove poisonous pits and eat the rest. Pour the liquid into sterilised jars and screw the lids. Put the jars into a pot, add boiling water and gently boil for 10 minutes. Then remove jars and put them upright on a towel. Let them cool.

 Before using, add some raw honey, to your taste. Use the syrup on your pancakes, oatmeal, or simply take a teaspoonful daily.

Hello.

 
Welcome to Forest in a bowl!

I hope you’ll find here lots of inspiration to prepare delicious healthy meals, look around you and forage some seasonal plants.

My name is Monika. I’m a biology student, fascinated with anthropology and plants, especially herbs. I’d like to create nutritious recipes, hopefully using wild edibles when possible. I’m also going to share some simple meals, based on seasonal fruit and vegetables. I believe healthy eating is not about expensive products. It’s about exploring and creatively combined ingredients. Sometimes simple is best!