In case you haven’t heard…. FALL IS HERE!!
I am kicking off my favorite season with bourbon and cinnamon spiced plum jam! One of my first recipes was Strawberry Chia Jam (does anybody remember?) I made over a year ago and it’s been such a hit, I adapted the recipe to fit more fall appropriate produce.
I already talked about the health benefits of chia seeds in this post but I’ll gladly repeat it for you one more time. These are some of the health benefits of chia seeds:
- rich in omega-3 fatty acids which can help reduce inflammation and high cholesterol.
- great source of fiber; 2 tablespoon contain about 11g of fiber which is one-third of the daily recommended intake for fiber.
- help lower food cravings; the combination of protein and fiber contribute to their satiating effects.
- great source of protein, calcium, manganese and phosphorus– all essential nutrients for good health.
So…. what’s with the Bourbon? It’s not grain free, that’s for sure — but I have good news for you: Whiskey is gluten free!
The distillation removes any residual cereal protein and many distilleries do not use any gluten containing cereal (e.g. wheat) in the mash. Jameson Irish Whiskey states on their website that they even go as far as to not use wheat paste in sealing their barrels! As for other whiskey distilleries, please be sure to double-check their ingredients.
When I first decided to make plum jam, my plan was to add red wine to it; if you have a grain intolerance or you’re a hard-core paleo dieter (in which case you probably wouldn’t have any alcohol at all), you could try wine instead!
Consider this, though (my non-allergic friends):
Taken sanely and in moderation whiskey is beneficial, aids digestion, helps throw off colds, megrims and influenza. Used improperly, the effect is just as bad as stuffing on too many starchy foods, taking no exercise, or disliking our neighbor. – Charles H. Baker, Jr., The Gentleman’s Companion, 1939
- 1 lb plums, pitted and quartered
- 2 tablespoon fresh squeezed lemon juice
- 3 tablespoon maple syrup (or more, to taste)
- 2 teaspoon bourbon whiskey (or more, to taste)
- 3 tablespoon chia seeds
- ¼ teaspoon cinnamon
- Combine plums and lemon juice in a food processor and puree.
- Pour plum puree into a mesh colander over a medium bowl to remove shreds of skin.
- Stir in remaining ingredients and transfer to a (canning) jar with lid.
- Refrigerate for at least 2h or until thickened. Use within 4 days or freeze.