Plum, Fig Orange and Blueberry Jam ( Vegan, Top 14 Free)
VEGAN II TOP 14 FREE II NIGHTSHADE FREE II NUT FREE II SOY FREE II SESAME FREE II DAIRY FREE II EGG FREE II SHELLFISH FREE
This festive jam is fruity, spicy, tangy with layers of flavours. It has notes of spicy cinnamon, star anise and a beautiful depth of flavour thanks to the dark fruits I have used. This tastes like mulled wine except its way healthier.
I used this jam to create a beautiful winter yoghurt bowl with my spiced granola and coconut yoghurt. This is a lovely jam to make if you wanted to gift it to friends and family for Christmas. Use it in desserts, on toast, with yoghurt or add it to a fruit crumble. However you eat this please enjoy my darlings.
This is so super healthy the dark fruits boast amazing nutritional properties. The darker the blue colour, the higher the concentration of phytochemicals in it this colour is due to the fruit’s anthocyanin content. Anthocyanins are antioxidants that provide numerous heart healthy benefits.
The chia seeds are also a powerhouse of nutrients. Chia seeds may be small, but they’re incredibly rich in nutrients. These seeds have been touted for their health benefits for centuries. The antioxidants, minerals, fibre, and omega-3 fatty acids in chia seeds may promote heart health, support strong bones, and improve blood sugar management. They absorb liquids really well and are great to thicken up sauces and to use as an egg replacer in baking.
Ingredients
Storage tips
The jam will store for up to a week in the fridge, and can also be frozen too to use at a later date. I like to keep some handy in the freezer in case I want to make a crumble. Its really easy to make and in 2 steps its done.
Step by step
Recipe
17 plums or 885 g ( stone in weight)
200 g blueberries
juice of 2 satsumas
juice and zest of 1 orange
175 g honey or agave
5 figs cut up into small pieces
1 stick cinnamon
1-star anise
4.5 tbsp chia seeds
Method
Prepare the fruit by rinsing them under cold water first ( not the orange or satsumas), then quarter and destone the plums, cut off the stalks of the figs and quarter them skin on.
Put all the fruit into a large saucepan, followed by the juice of the satsumas, the zest and juice of the orange and add the honey.
Simmer the fruit on medium heat for 25 minutes stirring occasionally, use a masher to press and mush up the fruit whilst its cooking.
Add the spices and chia seeds and cook for the remaining 20 minutes on low heat, stirring often, the jam should really start to thicken up with the addition of chia seeds.
Once cooked pop the lid on the saucepan and leave to one side till cooled, this will further thicken the jam so leave the chia seeds to do their magic.
Once completely cooled, spoon the jam into glass jars and store in the fridge.
Variations
Feel free to swap the fruit with other fruit you prefer. Bear in mind all fruit have different water content. So you may need to add more or fewer chia seeds to thicken up the jam.
If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.
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