Vegan Chai-Spiced Blueberry Plum Jam (with Leftover Maesil Plums)
Don’t toss leftover plums from maesil syrup! This vegan blueberry plum jam with warming chai spices is a bold, zero-waste treat you’ll love.*We base the amounts of other ingredients on the weight of the leftover plums after removing the pits. It requires a little calculation, but the detailed example is explained in the NOTE section below. Please refer to it while making the jam.
Equipment
- 1 Bowl
- 1 Spoon
- 1 Spatula
- 1 ladle
- 2 glass jar (187ml)
- 1 enamel pot
Ingredients
- leftover plums & spices from plum syrup Use chai plum syrup leftovers with spices. For regular plum syrup leftovers add cinnamon, cardamom, and cloves separately (Check out NOTE below).
- blueberries Frozen or fresh seasonal blueberries can be used.
- sugar Adjust amount between 50%-70% of fruit weight depending on sweetness preference.
Instructions
- Remove plum pits: Remove the pits from the leftover plums. Discard any with wrinkled or hard skins. Use only the soft skins and flesh. If you like, finely chop the plum skins.leftover plums & spices from plum syrup
- Weigh and prepare: Weigh the pitted plums, then prepare three times that amount of blueberries. Measure sugar as 50-70% of the combined weight of plums and blueberries.blueberries, sugar
- Mix sugar and fruit: Place the leftover plums, spices, and blueberries in a bowl and sprinkle sugar evenly over them. You can also put everything directly into the pot you will use to cook the jam.
- Mix and rest: Stir thoroughly so sugar is well distributed. Let the mixture sit for about 30 minutes until the blueberries release their juice.
- Sterilize jars: While the sugar is blending in, sterilize the storage jars. Place jars, lids, and water in a pot, bring to a boil, then simmer on low heat for 5 minutes. Remove carefully and place upside down on a rack to dry.
- Simmer the jam: Once the fruit has released enough liquid, transfer the mixture to a pot and simmer gently on very low heat. Stir constantly to avoid burning or over-thickening. When the jam looks glossy and still moist (refer to the cold water test for readiness), turn off the heat.
- Jar the jam: Fill sterilized jars with the hot jam, leaving about 5-10 mm space at the top. If the spice pieces bother you, remove as many as possible with a clean spoon before filling.
- Vacuum seal for long storage: For long-term storage, vacuum seal the jars.
Notes
How to measure and calculate ingredients:
After removing the pits and any tough skins from chai plum syrup leftover plums, we were left with only 60g of usable plum flesh.
Based on that, we used three times the amount of blueberries (180g) and sugar equal to 60% of the combined weight of plums and blueberries (144g).
You can adjust the sugar amount between 50% and 70% depending on your taste.
This quantity makes about one and a half 187ml jars of jam. If the spice pieces bother you:
Try to remove as many spice bits as possible before filling the jars with a clean spoon.
Alternatively, you can keep the spices separate and place them at the bottom of the jar before adding the jam. Let the jar sit for a few days so the aroma from the spices infuses nicely. If you want to use leftover plums from regular ume syrup:
Prepare the spices accordingly. For example, if you have 60g of pitted plums, use just under 1g total of cardamom and cloves, plus a cinnamon stick, making about 3-4g of spices in total.
If you have 120g of plums, double the spice amounts.
These spice amounts are based on the quantities used in my rooibos chai recipe.。
After removing the pits and any tough skins from chai plum syrup leftover plums, we were left with only 60g of usable plum flesh.
Based on that, we used three times the amount of blueberries (180g) and sugar equal to 60% of the combined weight of plums and blueberries (144g).
You can adjust the sugar amount between 50% and 70% depending on your taste.
This quantity makes about one and a half 187ml jars of jam. If the spice pieces bother you:
Try to remove as many spice bits as possible before filling the jars with a clean spoon.
Alternatively, you can keep the spices separate and place them at the bottom of the jar before adding the jam. Let the jar sit for a few days so the aroma from the spices infuses nicely. If you want to use leftover plums from regular ume syrup:
Prepare the spices accordingly. For example, if you have 60g of pitted plums, use just under 1g total of cardamom and cloves, plus a cinnamon stick, making about 3-4g of spices in total.
If you have 120g of plums, double the spice amounts.
These spice amounts are based on the quantities used in my rooibos chai recipe.。