A return to blogging and lemon chia jam

I’m really excited to get back to blogging after a long hiatus. I don’t have a particular focus in mind as I begin this blog, but I’m just planning to document and share recipes, home decor and DIY projects and probably a lot of cat pictures.

To get going, I’m going to re-post some of my favourite recipes from my old, retired blog to give them a new home on the internet.

First up is a cheery lemon jam that I made to use up some leftover pulp from juicing lemons. Berry pulp would work great, too!

Lemon Chia Jam

(Yield: 1 cup)


  • 2 tbs chia seeds
  • 2 tbs warm water
  • 3 tbs maple syrup
  • 1/2 c lemon pulp (make sure to remove pith before juicing)


In a food processor, process all ingredients until well combined. Transfer into bowl or jar, cover, and refrigerate for at least 10 minutes. Keep in fridge for up to 1 week.


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