A Healthy Plum Jam

The hemp drive band for Ed’s great wheel was finished today.
First an ounce of the hemp was divided into three equal portions of 9 grams each for a three ply yarn (cord). Each third was further separated into four thinner lengths to help with weeding out all the hard bits and areas of short cuts that tend to lump together.
I don’t know if other hemp / flax spinners get as wet as I when wet-spinning! I couldn’t find my spinning canvas to cover my legs. Not to worry on this sunny, warm day.

Hemp 9.13
Soaked in warm water for about 10minutes

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The stretched taut between garden fence posts to dry DSC03638
while Ed and I went to town for a walk through on helping to man the Philly Steak booth at this coming weekend’s Octoberfest in Mt Angel. This is the major fund raiser the Christian Church has for the weekly community dinner that routinely feds between 370 – 520 people every week.  Working our shift is going to be a blast!    Tomorrow evening the drive band will be placed on the wheel.

Earlier in the day I came across a recipe for jam that I just had to try with the last of the plums that were simmering on the stove.

One of the beauties of this recipe is it can be made by the cup. You want fresh jam for the next day? Not a problem — if you have chia seeds on hand. The chia seeds act as a thickener. No more cloyingly sweet jam for us.

Plum Good Jam
1 Cup Plums, cut in fourths with pits removed (or berries)
1 Tablespoon Chia Seeds *
1 Teaspoon Honey**
DSC03632In the future I’ll use fresh fruit, the jam would be even prettier!

Place a cup of fruit in a food blender, 1 Tbs Chia seeds, 1 Ts HoneyDSC03629

Blend until smoothDSC03626
Pour into clean 8 ounce jar, refrigerate and enjoy!

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If, like me, you have lots of fruit for jam then make batches of 2 cups fruit, 2 Tbs Chia, 2 teas honey. (Or what ever amount your food blender can easily handle. ) Prepare jars and lids as you do with regular boiling water bath, keeping the empty jars warm to pour the jam into before canning and sealing.
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In my excitement to try this recipe I’d forgotten about the ginger juice syrup I’d made just for this batch of jam, until the last blender full.  About 1/4 cup was added to the last 1 3/4 C of plums that were waiting their turn.
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Yum! The ginger juice syrup gives the jam a bit extra oomph.

Blend 5 oz peeled ginger root with 1/3 c water until smooth. Pour into cheesecloth lined strainer. Once most of the juice has drained with your hands squeeze out all the remaining juice possible. Discard pulp onto compost pile or figure out a creative use for it. (Add it to stir fries?) Place the ginger juice into saucepan and heat with 2 cups of water and 1/2 cup of honey simmering for about 10 minutes.  Refrigerate or pour into ice cube trays and freeze.

Ed loves this jam! Says it’s far better than the sugary kind.

*I used ground seeds since I keep a supply on hand but you can use the whole seed.
**Ed’s buys honey from a local beekeeper. It’s exquisitely light on the tongue rather than the thick sweet of commercial honey.

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Author: Wanda J

I never dreamed my life would be entangled with fiber and the tools used to produce fibery items. When I bought a boat shuttle Ed looked at it, decided to make a better one and the rest is history. For a decade he made shuttles, crochet hooks, knitting needles, until his spindles became so popular that he had to devote his time to making them, as well as Great Wheels aka Walking Wheels. Free time is spent reading, trying to coax food from the ground, and playing in the creek near our place. I love long walks and camping far from crowds. Playing my fiddle beside a stream or with good friends brings sweetness to my soul. Sundays we try to set aside for worshiping God with our small Quaker meeting.

10 thoughts on “A Healthy Plum Jam”

    1. I wondered that same thing this afternoon when making the jam. I didn’t try it since I was in a hurry to get back to spinning but it’s certainly worth a try since it’s only a cup of fruit and if it doesn’t thicken, stir it into your morning’s cereal or yogurt. 🙂

    2. (Gosh, I can’t believe I’m up this late with a very full day ahead!)

      I replied at the blog but since I don’t know if you see replies I’ll also email. 🙂

      I wondered that same thing this afternoon when making the jam as I too always have flax seed on hand to dash on my yogurt and add to cakes & brownies (I still add the eggs). I didn’t try it since I was in a hurry to get back to spinning but it’s certainly worth a try since it’s only a cup of fruit and if it doesn’t thicken, stir it into your morning’s cereal or yogurt. 🙂 The other thing I enjoy is Chia Pudding: 1/3 C chia seeds (whole) stirred into a couple cups of almond milk (or any milk) and 1 ts vanilla. Shake vigorously in a jar so the seeds don’t clump into a gelatinous mass then let sit for about an hour. Yum! Breakfast is yogurt with a scattering of ground flax seed, a couple dollops of chia pudding and frozen cranberries, or blueberries. It’s so satisfying and surprisingly sticks to my ribs through the morning.

      Wanda

  1. Yum! I love the simplicity of this one. Would frozen berries work, you think? I’ve never had chia or flax seeds on hand but have been thinking of it for a long time.

  2. Mmmm, that plum jam looks lovely (and the ginger is especially appealing to me – I love ginger)(on a related note, you could freeze the pulp in Tbs amounts for stir fries). I’m very behind on blog reading, but glad to see what you’re up to after my long time away…

  3. The drive band looks fantastic and the jam looks delicious! We are hoping to grow some strawberries next year and I’d love to make strawberry preserves. I still remember one of the times I spent some of my summer vacation with my grandparents and Grandma made up some fresh strawberry preserves I think I put that stuff on just about everything I could. It was so good. 🙂

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