Roasted Plum Chia Jam

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This is kind of a jam and kind of a chia jam and I’m not actually sure how to name it cause it is essentially roasted plums with the smallest addition of coconut sugar, chia seeds and spices. I added only 3 table spoons of coconut sugar and 2 table spoons of chia seeds to a kilo of fruit. And it is not a real jam since you can’t store it for long. I’d say up to two weeks refrigerated. Sorry, but can’t say for sure because it never lasted longer then a week in our home 🙂

Why I love it so much? First of all, plums are fruits that are meant for baking/roasting. Wouldn’t you say that they’re not awesome raw. But baked in cakes, tarts or roasted and in jams!! Oh, they just turn in to a heaven! Especially combined with spices like vanilla, cinnamon and ginger. One of plum treats I love is galette. You can find my Buckwheat Crust Galette with plums and berries recipe here.

I could go on and on about all the wonderful treats I love plums in but maybe we could proceed with the recipe.

OK, so you will need ripe plums for this one. Wash them, remove the stones and cut into quarters (see the picture).

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Place them into a roasting pan, lined with parchment paper. I like using the paper so I can transfer them more easily into a cooking pan after roasting (I just lift the paper carefully and slide them into a pan). After roasting further cooking isn’t really needed but I like to give it just a boil after adding chia seeds and lemon juice.

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For: 2 x 450 ml jar
Preparation time: 30 minutes

Ingredients

1 kg plums
1 tsp cinnamon
1/2 tsp ginger powder
3 tbsp coconut sugar
1/2 tsp vanilla powder
Pinch of salt

2 tbsp lemon juice
2 tbsp chia

Method

  1. Heat the oven to 170 degrees Celsius.
  2. Wash the plums, remove the stones and slice them into quarters and place them in a roasting pan lined with parchment paper.
  3. Add coconut sugar, cinnamon, ginger, vanilla and small pinch of salt. Mix to evenly coat the fruits and place the pan in the oven.
  4. Roast for 15-20 minutes, depending of ripeness of fruits and well, every oven is a bit different. You should roast them until the plums soften and loose the shape and release the liquids.
  5. Transfer them into a cooking pan, add lemon juice and chia seeds. Sweeten some more if needed.
  6. Bring the mixture to a boil and stir crushing the fruits on the way also distributing the chia seeds. Chia will thicken the jam.
  7. Cook for a minute or two and transfer into clean jars.
  8. After they’re chilled down, keep refrigerated until eaten. They should keep for at least 10 days.
  9. Use instead of jam for pancakes and waffles, stir into plain yoghurt to get a fruity one or into chia pudding which is my absolute obsession at the moment.
  10. You can sub any other sweetener for coconut sugar: agave or maple syrup, honey for non vegans will do nicely  too.

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9 comments

  1. Thank you for sharing this Maya! I love idea of cinnamon and never would have thought to use it here. I can’t wait to try, and such an unusual way to use all these plums. I wonder if figs would be interesting as well. You have started a trend I think..Have a great week! Dee xx.

    1. HiDee!

      aw, thank you so much! I’m a bit obsessed with this one atm 😀 Oh I think figs would totally work! Hope You’re having a great day hun 🙂

      Maja xx

  2. Wonderful! I love plums and love plum jam! But never tried roasted plum jam… nice idea Maya, thank you! 🌞💛 Hope to get more plums! … and I think that this jam will keep out like cooked one. Maybe just warm the jars in own before adding a jam into them. Be wonderful and wish you a lot of love, Andreja xx

  3. Love it !!!!!

  4. Imaš savršene postove, zasto ne snimas za youtube?

    1. Bok Marta!

      Hvala ti puno:))) Da, slažem se da bih trebala. I to je svakako u planu;)

      Puno pozdrava,

      Maja xx

  5. Bok Maja,

    dali chia gubi svoje vrijednosti ako se prokuha na kraju?

    hvala na info, inače ovo izgleda baš njami 🙂
    Danijela

    1. Bok Danijela!

      Mislim da ništa puno ne gubi. Jedino vitamine osjetljive na toplinu i to je to;)
      Hvala ti,

      Maja

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