Fermented Chia Plum Jam { Raw }
Servings: 1 quart
Ingredients
- 2 lbs red plums ripe but firm
- 1/2 cup raw honey see note below
- 1 tablespoon starter I've used apple brine, kombucha and sauerkraut juice, but you could probably use kefir or whey
- 1/2 teaspoon salt
- 1/2 cup chia seeds plus extra 2-3 tablespoons for thickening after fermentation is complete
- A pinch of cardamom and cloves optional
- A few sprigs of fresh mint leaves
Instructions
- Chop plums into small pieces, discard the pits. Add the rest of the ingredients and mix well.
- Transfer the plum mixture to a clean jar (I used a gallon Mason jar, even though it only fills half of it; the jam bubbles a lot so you need a lot of room).
- Cover with sprigs of mint.
- Leave to ferment in a cool place for 3 days, stir with a spoon a couple of times a day, then transfer to refrigerator. You can remove the mint, if you wish. You will see a lot of activity and increase in size before it settles down. Wait a week or so before eating. I've kept it up to two months in the fridge but you can probably store it longer than that. Mix the fermented chia plum jam well before serving.
Notes
- After some time, the fruit tends to collect at the top with liquid at the bottom. I add a couple of tablespoons of chia seeds to thicken it.
- This amount of honey makes jam that's just a touch sweet, with a pleasant tang. If you want it sweeter, increase honey to one cup or even more.
- I recommend using red plums, which I think retain the best color and texture during fermentation.