September 26, 2016

Plum Chia Jam

More P fun today. 

This time we're doing something fun with plums. 

Cause plums are the perfect P fruit. Pears are great, but you cant make jam with them. Or can you? Any jam aficionados got any thoughts on that? I love peaches, but not everyone likes the fuzzy skin. Pineapples are great, but slicing them makes my hands hurt (seriously, it makes them red and itchy. The price you have to pay for essential vitamins.) 

Also - I had plums. That made them especially great. 

I didn't fancy crumble (well, I always love crumble, I just didn't fancy turning the oven on and making my room all hot to make crumble). 

So I made jam. 

Also - I like jam. I dont like all the sugar in jam. 

Making my own jam is a great remedy for that. 

Also little Tesco don't sell plum jam. Plum jam is the best. (after grape jelly, damson jam, blueberry jam, and the jam you lick out of jam tarts before leaving the pastry.)

And I've just been informed by one of the girls in my Senior Section Unit that under water hockey is a thing. I know. Who knew. 

So this recipe is based on the berry chia jam from Deliciously Ella's first cookbook, although most chia jam recipes that I've seen in various places have been pretty much alike. I've given instructions for cooking in a small slow cooker though, because I was too busy doing other things to cook it on the stovetop where stirring is required. 

So this was supposed to be a super-quick-not-much-writting post while I download a program I need to do my homework. Hence I didn't have much planned to say, I thought Id just give a brief intro and a recipe. However I underestimated how long it would the program would take to download, and so I've babbled a bit. 

Plum Chia Jam

Makes 1 jar

Based on the recipe from Deliciously Ella

  • About 1 pound plums, washed, de-stoned and chopped into small pieces
  • 2 Tablespoons honey
  • 2 Tablespoons chia seeds

  • Place the plums in a small (about 1.5 litre / 6 pint) slow cooker with the honey. Stir well. 
  • Cook on low for about 1-2 hours
  • Add the chia seeds and stir in well, making sure none are stuck to the sides, then continue cooking for 2-4 hours.
  • Remove from the slow cooker and leave to cool (the jam will continue to thicken as it cools.) 
  • This jam can either be frozen or is should last about a week in the fridge. I've just finished mine off on day eight and it was fine, but I'd be wary of keeping it much longer. 
Note: There are seeds in this jam. If you're new to chia jam, you might want to start with something like a raspberry version where you'd expect the seeds. 

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