Raw Chia Plum Jam

Raw Chia Plum Jam

This jam has me hooked! No sugar (just a few tablespoons of maple syrup), no need to cook and it still tastes damn fantastic and thick with chia seeds. I still can hardly believe that it worked because most jams without sugar means a liquid mess, but the chia seeds are the perfect healthy ingredient to make the jam thicker. I was amazed when I stumbled upon the concept of adding chia seeds to the jam. Like why didn’t I ever think of that before?
Raw Chia Plum Jam

The plums I used were from our plum tree. This year we have way too many so I’ve been making everything from plum pie to plum apple crumble to this easy plum jam. But I can’t complain because I would rather have too much fruit than none at all.
Raw Chia Plum Jam

One tip: Make sure to have ripe plums! If you don’t, your plum jam won’t be sweet since the taste is mostly from the plums itself.
Raw Chia Plum Jam

Above is a picture of my plums and lemon juice in the food processor. After this step, you can either strain it so the juices are separated from the skin, but I like the skin so I used everything for my jam.
Raw Chia Plum Jam

I like to spread my jam over bread, but it can also be used to mix in cereals or, I won’t judge you, eating it by the spoonful. Yum.
Raw Chia Plum Jam

Raw Chia Plum Jam

  • Servings: 2 cups
  • Difficulty: Easy
  • Print

The healthiest jam in town! No sugar, pectin, but all natural ingredients to make an amazing plum jam.
Adapted from: Plum Jam with Bourbon and Cinnamon-The Clean Dish
Ingredients:
1 lb. ripe plums, pitted and quartered
2 tbsp. lemon juice
4 tbsp. maple syrup
3 tbsp. chia seeds
1 tbsp. vanilla extract

Instructions:

  1. In a food processor, puree the plums and lemon juice. If the skin from the plums are not desired, separate the juices from the skins using a colander.Transfer the juices to a medium bowl and mix in the maple syrup, chia seeds and vanilla extract.
  2. I then canned the jam using 2 (250 ml each) glass jars with a snap lid and refrigerated for 3 hours to let the chia seeds expand. The jam can keep in the fridge for a week or two, or kept in the freezer for up to a year.
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