Simple plum and apple jam
This last weekend was great! I got to visit with both sides of my family, which is always a treat. Our families are getting so big, and so to see them all in one weekend is kind of rare.
While we were visiting with my sister Heidi in her yard, I noticed she had lots of plum tree's. All very full, and ready to eat. She also has a big apple tree, full of juicy and sweet apples.
She asked me if I could come up with a recipe for plum jam. I was happy to write one, because I love plums.
I left Fairview without taking any of her plums. Lucky for me, my sister-in-law Amy had a plum tree that was full of sweet fruit. She was more then happy to let me take some too. She also had a box of apples, and gave me some of them too. I was so happy to have these fruit, because I really wanted to make jam.
This recipe is simple, no added sugar, and the taste is amazing. Full of fruity goodness and just a hint of tart.
Ingredients (this is for 1 quart. You can double and triple the recipe)
1 lb. red apples of choice. I used fuji and honeycrisp (2 of each) cored and cut into quarters
1 lb. dark purple plums, cut in half and pit removed
2 tablespoons lemon juice
4 large medjool dates, pitted and chopped up
1 cup water, divided
1/2 cup chia seeds
After you slice up your apples, place into a food processor or blender with the lemon juice and 1/2 cup water. Blend until smooth. (do not take the skins off)
Pour the apple mix into a large pot.
Next, add the plums to the blender with the dates and the other 1/2 cup of water. Blend until smooth.
Pour into the pot with the apples. Mix well.
Put the pot on the stove, and turn the heat to medium. Stir well, and cover. Cook for 20 minutes. Stir every few minutes to make sure nothing is sticking. When it starts to boil, reduce the heat to medium low.
After 20 minutes, remove from heat, and strain through a fine mesh strainer. I have one that fits perfectly on my blender.
Working in batches, scoop the mix into the strainer, and mash down with a rubber spatula.
You can keep the leftover pulp for muffins and cakes. Just put into a zip bag and freeze for later.
When all the mix is strained, add the chia seeds and mix well. I mixed for about a minute to make sure it was all mix well.
Pour right away into a 1 quart jar or several smaller jars. Screw on lids and allow to cool. About 1 hour after, shake the bottle(s). When it has cooled, set into the fridge for 24 hours.
Then, enjoy with toast, pancakes, or whatever you want.