Fruity plum jam with chia seeds, completely without gelling sugar
As autumn arrives, it's peak season for a very special stone fruit. Plums glow a deep purple on the trees, inviting us to use the bountiful harvest in the kitchen. Those who bring home basketfuls of fresh fruit from the garden or market often face the question of how best to capture its aroma.
- 1 kg plums
- 1 organic lemon
- 1 vanilla bean
- 100 g date syrup 🛒
- 1/2 tsp ground cinnamon
- 7 EL Chiasamen 🛒
- Wash the plums thoroughly, halve them and remove the stones. Then cut the fruit into large pieces.
- Wash the organic lemon thoroughly with hot water and dry it. Finely grate the zest and squeeze out the juice.
- Halve the vanilla pod lengthwise and scrape out the seeds with the back of a knife.
- Place the plums in a large pot along with lemon zest, lemon juice, vanilla seeds, date syrup and cinnamon.
- Bring the mixture to a boil over medium heat, stirring regularly. Then reduce the heat and let the plums simmer uncovered for 6–8 minutes, until they are soft.
- For a chunky jam, crush the fruit with a potato masher, or briefly puree it if you prefer a finer consistency.
- Thoroughly stir the chia seeds into the hot fruit mixture. Remove the pot from the heat and let the jam thicken for 5 minutes. Then stir it vigorously again.
- Pour the hot chia plum jam into the sterilized jars and seal them immediately. Let the jars cool completely and then place them in the refrigerator.
- Use the jam within two to three weeks and always use a clean spoon to take it out.
As autumn arrives, it's peak season for a very special stone fruit. Plums glow a deep purple on the trees, inviting us to use the bountiful harvest in the kitchen. Those who bring home basketfuls of fresh fruit from the garden or market often face the question of how best to capture its aroma. This chia-infused plum jam is a wonderful solution, highlighting the pure flavor of the fruit without the use of highly processed ingredients.
Traditionally, a lot of gelling sugar is used when making preserves to achieve the necessary consistency and shelf life. With this chia plum jam, you're taking a more modern approach. Chia seeds act as the natural thickener. As soon as the tiny seeds come into contact with liquid, they swell and form a gel-like structure. This gives the fruit mixture a wonderfully spreadable consistency, all without the need for prolonged, vigorous boiling.
To round out the flavor profile, you delve deep into the autumnal spice box. A touch of real vanilla lends the chia-plum jam a soft and warm depth. A small pinch of cinnamon adds comforting aromas and evokes memories of cozy afternoons in the kitchen. To prevent the whole thing from becoming too heavy or one-dimensionally sweet, freshly squeezed lemon juice provides the crucial burst of freshness.
The preparation is surprisingly straightforward. First, wash and pit the fruit before gently heating it in a pot. The plums practically disintegrate on their own as they simmer, releasing their aromatic juice. Only after removing the pot from the heat do you thoroughly stir in the chia seeds. Afterward, the mixture simply needs a little time to cool and swell until it reaches its final, jelly-like consistency.
Because chia plum jam uses significantly less sugar and isn't filled while boiling hot, different rules apply to its shelf life. Refrigeration is essential. To preserve its freshness for as long as possible, it's best to fill the finished jam into carefully sterilized jars.
The possibilities for using this jam at the dining table are incredibly versatile. On a thick slice of fresh sourdough bread or warm, crispy toast, the chia-plum jam unfolds its full charm. It also makes an excellent topping for morning porridge, creamy yogurt, or freshly baked pancakes.
