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About Me

Hi! I'm Shannon: the gluten-free recipe maker, photo taker, and food blogger behind Pass Me Some Tasty. I love how delicious food has the unique ability to bring people together from all walks of life. I hope you enjoy my recipes and that they will inspire conversation and community around your dinner table. Read More →

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When a friend sends you a message asking if you’d like a bag of fresh figs that came from their neighbor’s tree, the answer is obvious. My friend’s neighbor planted the tree in 1940. They watered it, nurtured it, cared for it and now almost 80 years later the tree produces an overflowing abundance of beautiful green figs with vibrant pink centers. ⠀
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On a different note, my birthday is this Friday. 🎉 I’ll be 39. I don’t mind saying the number out loud or sharing it with others. I don’t lament the fact that I’m going to be another year older. It is a day where I will definitely eat cake and ice cream but I will also celebrate the blessing it is to have made it another year around the sun. It’s also a time where I give thanks for all the ways that Jesus has worked in my life over the past year - the ways He smoothed out a few more of my rough edges, the ways He opened my eyes and my heart just a little bit more to the world around me and the people it contains, the ways He carried me when things were harder than I would have liked, and the many, many ways He showed me His blessings through both the small things and the big things. And it’s a time that I give thanks for my health, wellness, and for the gift of life itself, which is something I don’t ever want to take for granted. Life is fleeting and the unexpected can happen for lack of a better word, unexpectedly. ⠀
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My birthday wish this year is that I would continue to enjoy the gift of another year around the sun. That I would be open to the loving work of Jesus in my life so that someday when I am 80, like that fig tree, I will be able to look back and see an abundance of fruit in my life giving evidence of a life well spent. ⠀
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Now back to those figs…I’m thinking a generous schmear of soft goat cheese with a drizzle of honey over the top might be in order.⠀
How do you like to eat fresh figs?⠀

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Remember that Instant Pot Blackberry Jam we made a couple of months ago??? Easiest of all homemade jams is making an appearance again in a new recipe this week! But this time with raspberries so stay tuned! ⠀
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I love supporting my local berry farmers and I love having homemade raspberry jam in the blink of an eye in season and "out" of season. I'm not shunning all the good things that come with eating seasonally but I also have no intention of becoming a seasonal elitist should someone offer me homemade raspberry jam, ANY season of the year. Oregon berry farmers pick those tasty raspberries at the peak of ripeness and freeze them within 24 hours locking in maximum taste, juiciness, and nutrition. ⠀
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And what does that mean for you and me??? Homemade raspberry jam all year round babe. Ooooh yeeaah...⠀
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Recipe for Instant Pot Raspberry Jam:⠀
1) Add 4 cups frozen Oregon raspberries, 2 tablespoons pure maple syrup, and 2 tablespoons lemon juice to your Instant Pot. Stir briefly to coat the berries.⠀
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2) Close and lock the lid on the IP. Position steam release handle to Sealing. Set Pressure Cook function (or your IP might say Manual) to 1 minute. Set Pressure Level function to High.⠀
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3) Once finished cooking, allow the IP to naturally release for 10 minutes before turning the steam release handle to Venting position. Press Cancel, turn the IP off and remove the lid.⠀
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4) With a fork or a potato masher, mash the berries to desired consistency. (I like my jam a little more on the chunky side.)⠀
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5) Add 1/3 cup chia seeds and stir quickly to incorporate and to prevent the chia seeds from clumping. You’ll notice within minutes that the jam will begin to develop a thicker consistency as the chia seeds unleash their magic and turn the berry mixture into jam! Allow the jam to rest for 15 minutes or so.⠀
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6) Transfer jam to preferred storage container and place in refrigerator to cool. I allow my jam to rest in the fridge for about an hour before using (this allows the chia seeds to break down and become soft (versus crunchy) while also creating an even thicker, tasty jam-like consistency). ⠀
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Sponsored by @oregonberries ⠀ ⠀
#AD #oregonberries #putaberryonit

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