It’s berry season! Strawberries, raspberries, blackberries, then blueberries ripen in that order for us in New Hampshire. The strawberries have just peaked, and now the green raspberries have a touch of pink to them while growing on their canes.
I always make berry jam every summer. It has a touch of sunshine in its flavor, in my opinion! I bake with them, freeze the extras, and of course, eat handfuls of them as I go along.
Here’s an easy recipe that is great for breakfast or snacking. I would even warm up a slice and top with a scoop of vanilla ice cream for dessert. I still had some berries remaining in the freezer from last summer, so it became time to use those to make room for the new bounty!
I love the combination of blueberries and bananas. If only I had bananas growing in my backyard, but definitely the wrong growing zone for that in Northern New England! The dish is flavored with Cinnamon Vitality Oil. I absolutely love baking with Young Living’s Vitality Essential Oil line. These oils have been tested and are safe for internal use. The Vitality Oils pack a huge punch of flavor–a drop or two is all you need, sometimes even just a “toothpick swirl” will do it. Enjoy!
The Pink Lily Pad and Two Tadpoles 