Hi there kindlifers,
I have a question: I got some beautiful plums (prunes?) and I would so like to make jam out of them. But jam is with sugar. Not so great. Do you have any suggestions? Experiences? My freezer is far too small to freeze them all - so I would really like to make them last longer otherwise.
I suggest the best jam I've ever had!!! It's from Oh She Glows a wonderful blog and reference for recipes...Magical Blueberry Vanilla Chia Seed Jam by Angela Liddon. I know it says blueberries but I've made it with plums and strawberries as well.
Chia seeds are the magical ingredient in this nontraditional jam recipe, adapted from my strawberry chia jam recipe a couple years back. Instead of using white sugar, I used maple syrup to lightly sweeten the berries. The maple and vanilla also do a great job of bringing out the flavours in the blueberries without overpowering them. Chia seeds thicken the mixture nicely while adding a tasteless burst of nutrition in every bite.
Ingredients (1 cup)
•3 cups fresh blueberries
•3-4 tbsp pure maple syrup, to taste (or other liquid sweetener)
•2 tbsp chia seeds
•1/2 tsp pure vanilla extract
•1. In a medium-sized non-stick pot, bring the blueberries and 3 tbsp of maple syrup to a low boil. Stir frequently, and reduce heat to low-medium to simmer for about 5 minutes. Lightly mash the blueberries with a potato masher or fork, leaving some for texture.
•2. Stir in the chia seeds until thoroughly combined and cook the mixture down, over low-medium heat, until it thickens to your desired consistency, or about 15 minutes. Stir frequently so it doesn’t stick to the pot.
•3. Once the jam is thick, remove from heat and stir in the vanilla extract. Add more maple syrup to taste if desired. Enjoy on toast, English muffins, oatmeal, vegan overnight oats, oat bars, tarts, cookies, banana soft serve, smoothies, and more. The jam should keep for at least a week, or longer, in an air-tight container in the fridge
I love jam and i made a bunch (with sugar <sadface>) but I would LOVE to make it with maple syrup.... I'm fairly new to canning though, do you have any idea on times for canning with maple syrup vs sugar?
The chia jam actually lasts a month or so. It doesn't make a large amount so I haven't canned it, just put it in an airtight container in the fridge. I've never canned so sorry I'm not sure about the maple syrup and canning.
Pomona's pectin allows you to make jams with no or little sugar. We jam fruits all summer and give them out as gifts for the holidays. We do use sugar but it is a ton less than most recipes call for (only a cup of sugar for 4 jars as oppossed to 7 cups of sugar!) You can easily replace the sugar with other sweeteners as well.
thank you so much for the receipe, it sounds amazing. Sorry that I haven't replied earlier but I somehow had trouble finding my own post again. Right now, I am storing the plums in my freezer but I will definitely try your receipe, so thanks again!