Hi guys, I don’t know if you’ve noticed, but I’ve been trying to make my recipes as seasonal as possible lately. I’m not sure whether this is my way of trying to be ‘on trend’ or whether my brain is just really happy summer is over, but there’s been a definite autumn vibe here lately. This post is actually for my 5 Autumnal Breakfast Recipes post, so the autumnal theme is sticking around here with this spiced plum jam.
You could be different, but when I think jam, my brain usually thinks berries. Berry season is over and, keeping things seasonal, plums are in. I think plums are a little underrated as far as fruit goes. They’re not the most interesting to eat alone, but they’re amazing to cook with, which is what’s happening today. Obviously, it’s jam.
Typically, most plum jam recipes online contain an obscene amount of sugar. 800g plums, 800g sugar?! No thank you. This jam is by no means sugar free, and it does still contain a lot of sugar, but I decided to sub some of the sugar for chia seeds. The chia seeds will delay the setting time but will make the jam set without the need for extra sugar.
Speaking of setting time, the times given in this recipe are more of a guideline as it can vary massively. I used regular granulated sugar for my jam. If you’re using jam sugar it will set a lot quicker. How big or small you chop your plums to begin with will also play a massive part in how long they take to reduce down. So, don’t be alarmed if you’ve had yours on the heat longer than the number in the recipe and it still looks nowhere near, it will get there eventually.
This recipe is gluten free, dairy free, vegan, soy free and nut free.
*does a happy dance because recipe fits all allergy criteria I aim for*
Spiced Plum Jam
- 700 g plums chopped and stoned
- 400 g sugar granulated or jam
- 4 tbsp chia seeds
- Juice of 1 lemon
- 300 ml cold water
- 2 tsp ground cinnamon
Put into a large pan with the water and cook gently for about 20 minutes until the plums are soft but not disintegrated.
Add the sugar, chia seeds, cinnamon and lemon juice and stir until the sugar has dissolved.
Bring to the boil and boil rapidly until setting point has been reached. This is when the jam has a jelly like texture and is starting to stick to the side of the pan (see notes). This can take as little as 10 minutes if using jam sugar, and up to 40 if using granulated.
When setting point has been reached, leave to cool for 20 minutes before ladelling into jars
Notes: jam doesn’t have to be fully set if chia seeds are yet to expand and absorb some of the excess liquid. If the mixture has thickened and plums have disintegrated, remove from heat and test 20 minutes later to check if it’s set.
Do you guys like the sound of this jam? What do you think about plum jam, strictly berries or happy to mix it up depending on the season?
Until next time,