Cinnamon & Pear chia seed jam

Fall is by far my favorite food season.

There’s something just so cozy about the smells and flavors of cinnamon, vanilla, and fresh-picked local produce from the farmer’s market. What I miss the most about living in the states is going to the farmer’s market on a cool autumn day and buying as many pears and apples as I could carry home.

Thankfully I found a way to bring those food memories here to Hong Kong with this simple chia seed jam.

*This recipe has been adapted from the Chia Seed Jam found in Angela Liddon’s Cookbook “oh she glows for dinner”.

TOOLS

  • medium pot

  • potato masher

INGREDIENTS

  • 450 g (about 1 pound or 3 cups) peeled and chopped pears

  • 3 Tbsp maple syrup

  • 2 Tbsp chia seeds

  • 1 tsp cinnamon

  • 1 tsp vanilla extract

    *feel free to play around with the recipe and add in your favorite flavors of the season. I bet a little ginger would be delish!

INSTRUCTIONS

  1. In a medium pot stir together fruit, cinnamon, and maple syrup and bring to a simmer over medium-high heat. Then reduce heat to medium-low and gently simmer, uncovered, for 5-8 minutes, until the fruit is fork-tender.

  2. Mash the fruit directly in the pot with a potato masher (if you want a smooth consistency use an immersion blender or transfer to a food processor).
    *    I like to keep it as a one-pot recipe to make clean-up a breeze

  3. Stir in the chia seeds and gently simmer over medium-low hear. Stirring frequently for 4-5 minutes until the jam has thickened slightly.

  4. Remove from heat and stir in vanilla.

  5. Transfer to a jar and let cool, uncovered, in the fridge, then feel free to enjoy or cover with the lid and store.



    *This jam will keep for 1 week in the fridge or up to 6 weeks in the freezer.

 

SUSTAINABILITY TIPS

  • Reuse old glass jars to give them another life. I love saving empty jam jars to reuse over and over again. They also make for the perfect storage for this recipe!

  • Try to buy your fruit plastic-free either at the farmer’s market or your local grocer

  • Look for some of your baking ingredients in bulk. I’m lucky enough to be able to buy chia seeds, maple syrup, and spices plastic-free at my local grocery store! I’m still working up the courage to make my own vanilla extract though.

  • Don’t forget to compost the pear peels and core (an almost completely zero waste recipe)

 

My favorite way to enjoy this jam is spread on a freshly sliced loaf of bread with a bit of warmed butter.

I bet it would also be amazing mixed in to some oats in the morning or a yogurt parfait with spiced granola.

 
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