Welcome back to another edition of Summer’s Bounty! Today we are talking about pluots. Plu-what you say? Take a knee. It’s about to get real nerdy up in here.
A pluot is a cross between an apricot and a plum. Speaking numbers, it’s 75% plum and 25% percent apricot. Although, some argue that it’s 60% plum and 40% apricot. The debate is real; take a look at this article here. Whatever you want to believe, you can’t dispute the fact that pluot’s are the king of stone fruit. Seriously! That is the name of the variety I nabbed at the farmers market – Flavor King Pluot.
Dark skinned with an intense rich flavor, and a nice firm texture that softens beautifully, it’s amazing to eat out of hand or bake with. Of course to make this Pluot Cardamom Chia Seed Jam, you can use any variety you stumble upon. I don’t discriminate.
Like the no-churn ice cream I posted on Tuesday, this jam is another shortcut that doesn’t feel like a shortcut. You dig? Pluot’s, your sweetener choice, vanilla extract and a pinch of cardamom boils down into a thick syrup. Then, this is where the magic happens. Add two tablespoons of chia seeds. Bam! The syrup morphs into jam. Okay, it doesn’t happen that quickly. It takes about 10 minutes, but still pretty cool, right?
Swirl the Pluot Cardamom Chia Seed Jam in yogurt, spread it on a slice of toast, and or bake it into banana bread. Enjoy!
- ½ pound pluots, halved, pits removed and diced.
- ¼ teaspoon cardamom
- ½ teaspoon vanilla extract
- 2 tablespoons maple syrup, honey and or other sweetener of your choice.
- 1½ tablespoons chia seeds
- Set a medium to large skillet over medium high heat. Add pluots, cardamom, vanilla extract and maple syrup. Heat until boiling and then reduce to a low simmer. Stir frequently until fruit has cooked down and liquified, 5 to 10 minutes. Carefully mash any remaining chunks of fruit with a potato masher. Taste and adjust sweetness level to your liking.
- Stir in chia seeds and continue cooking for another minute. Remove from heat, and let cool. Pour into lidded jars.