I should have posted this plum berry chia jam while ago when plums were bountiful. surprisingly on a recent supermarket haul, I still could spot good quality plums. I bet they are still juicy and delicious.
So we do have a good excuse to make this delicious rich jam..
Ever since I have started using chia seeds instead of pectin or any other jam setting ingredient, home made jam is common in our breakfast table. along with my
homemade rich fruit cake
My boys love them too..and is a great way to add more fruits to you diet.
On a different note, I pestered my 10 year old to write few lines..about Jam.. and not only that I had to bribe him by filling the cart in Amazon..
Very pleased with these words that was put together by him after a fair bit of coaxing and cajoling..
It’s all about JAM…
Crusty bread and delicious jam
Can you imagine any thing better than that !!!
Homemade jam and freshly baked bread
Can you imagine any better spread !!
Add some peanut butter
And you have a whole new relish.
Oh that is truly a bliss and makes my world goes wizz !!
Sweet and tarty with
Berries and fruits
Can you imagine anything better than that !!
is the best, take my word for it
Give it a try and then
Believe in me !!!
My Mum’s jam is the best
and makes me use my air Guitar
and go jam jam jam….
A short poem by Roshan Mishra
HOW TO MAKE PLUM BERRY CHIA JAM
plum berries & chia jam
1/2 kg plum pitted and chopped
200g strawberries fresh or frozen
200g blackberries fresh or frozen
1/3 cup raw sugar/3 tbsp honey
1tbsp lemon juice
2tbsp black chia seeds
1/2 tsp ground ginger
3 to 4 cloves crushed
Heat fruits in a sauce pan on a medium heat, stirring occasionally until the fruit is soft and mushy. Add ground spices.
If you are using sugar, add them now but if you are using honey, reserve it for later.
Cook on a low fire until the consistency is thicken but still has some liquid. Use a masher to mash the fruits.
Stir in chia seeds and lemon juice until combined.
Now add honey, add extra if the fruit is tart.
Remove from heat and let sit cool down for few minutes.
Pour into a clean sterilised bottle while it is still warm. Seal the lid and refrigerate for one month.
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