Plum Jam

Tis the season of the stone fruit here in Western Australia and I went plum crazy at the markets this weekend, filling my basket to the very brim with the gorgeous plump purple fruit. I purchased far more than I actually needed for the week. So with the abundance of plums in my fruit bowl I decided to make homemade jam to pair with a freshly baked loaf of banana bread. Not the store bought kind, artificially sweetened with processed sugar but the healthy kind naturally sweetened with maple syrup and thickened with omega rich chia seeds.IMG_5972

IMG_5896You can replace the plums with any kind of seasonal fruit – strawberries, blueberries, blackberries, pears or a combination. All you need is 20 minutes and three ingredients and you have the most delicious pot of jam pumped with omega fats, protein, iron, fibre and antioxidants. The chia seeds are magic, naturally thickening and absorbing moisture, they help to create the texture of traditional homemade jam. Spread on toast or banana bread, lather on pancakes or porridge, bake with brownies or dollop on top of fruit salad.


  • 900 grams of ripe plums, halved, pits removed, skins off
  • ¼ cup chia seeds
  • 1 tablespoon of maple syrup (increase to 2 tablespoons depending on taste, my plums were super sweet on their own)

In a medium sized pot add plums and maple syrup, bring to the boil.Then reduce to medium heat and let the fruit simmer for 5-10 minutes.Taste and add additional syrup, if desired.Stir in the chia seeds until well combined and cook for a further 5 minutes, stirring frequently.Remove from the stove and leave to cool. The mixture will thicken during the cooling process. Once cool pour into lidded jars. Keeps in the fridge for 2 weeks or in the freezer for 2 months.



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