- 4 TB brown sugar, lemon juice [you can get ~1-2 TB per fresh lemon depending on size]
- 4 cups of fruit [mixture of blackberries, strawberries, and blueberries]
- 2 TB flaxseed meal
Note: A good rule of thumb for this recipe is 1TB of lemon juice and brown sugar, along with 1/2 TB flaxseed meal per cup of fruit.
- Place the fruit, lemon juice, and brown sugar into a pot and cook on medium-high heat until it begins to gently boil.
- Once it’s boiling add the flaxseed and continue to cook for 10-15 minutes or until mixture thickens and reduces about 1″/2.5cm. Generally speaking cook it down until the fruits lose some of their own color, are extremely tender, and the mixture is soupy.
Note: This recipe can be prepared and frozen for later use. It can also be cooked down and made into a syrup by straining the fruit and simmering until desired thickness is achieved.