Hope you all enjoyed a happy Halloween at the weekend. Have you had enough of pumpkins for a few weeks till Thanksgiving rolls around, if so then you might enjoy toying with another seasonal goodie that the supermarkets are full of just now – plums.
This is a quick and easy recipe for a refined sugar-free Chia Plum Jam.
As many of you will know I went through a real health kick last year and cut out sugar, wheat, gluten, dairy and even booze (what the hell!) for a while. Although I am no longer living like a food monk and eat pretty much whatever I want these days (the strict diet made no difference whatsoever to my health issues by the way and was kicked to the kerb after months of feeling deprived of all foodie enjoyment) but I do still like to make some of the recipes that I had to use last year when so many bits and bobs were deemed baddies.
This sugar-free chia plum jam is so easy to make and really tasty. It doesn’t keep like normal jam as it has only a teaspoon of maple syrup to sweeten it. I only make enough for one little jar and then store in the fridge and use up within a week.
Quite honestly I tend to get bored with using one flavour jam till the jar is used up I really prefer making things in small quantities so they are used up quicker, also it is a great way to use up any spare fruit in the fruit bowl.
As we are now into November I am up to my ears in foodie goodies getting ready to do talks and cooking demos at loads of venues between now and first week of December. I’ll be at the Edinburgh Foodies Christmas show from 13-15 and Country Living Christmas Fair in Glasgow on 19-22 and in between times I’m doing 2 WRI demos and talks per week. The house is full of ingredients and lists of what goes where. Just hope I remember the right stuff for the right venue and don’t lose the plot completely!
- 200g/7oz (about 4) plums
- 1 small piece of cinnamon stick
- 1 star anise
- ½ vanilla pod
- 2 tsp maple syrup
- 4 tbsp water
- 2 tbsp chia seeds
- Chop the plums and cook with the spices and water in a small pan until tender - about 20 minutes
- Remove the spices and blitz the plums with a hand blender
- Add the maple syrup to the pan and cook for a further 5 minutes
- Remove from heat and stir in the chia seeds and set aside for 30 minutes
- Ladle jam into jar and pop on a lid
- This will keep in the fridge for up to a week.