CHIA PLUM JAM

2015-07-22 11.35.45

Makes about 2 1/4 cups

This super-easy jam gets all its thickness from chia seeds, not from a ton of sugar.

Ingredients:

  • 1 1/2 pounds plums, diced (about 4 cups)
  • 1 stick of cinnamon
  • Juice of one orange and zest
  • 3 tablespoons chia seeds
  • Honey to taste (optional)

Method:

Combine plums, orange juice, zest and cinnamon. Add 1/4 cup water in a medium saucepan. Set over medium heat, cover and cook, stirring frequently, until fruit is very soft, about 25 minutes. Stir in chia seeds and let cool slightly.   Spoon into 1 large or several smaller glass jars, cover and refrigerate for at least 3 hours to allow the jam to thicken. Taste the jam; if you would like it sweeter, stir in honey 1 teaspoon at a time. The jam will keep refrigerated for up to 1 week.

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Published by Chef Cinthia Carolina

Cinthia Madrid is a chef, poet, visual artist, and humanitarian educator whose work bridges culinary tradition, cultural storytelling, and social impact. Her culinary journey began in childhood cooking alongside her mother and grandmother, where the kitchen became a place of creativity, heritage, and connection. She trained at the California School of Culinary Arts, Le Cordon Bleu, where she received recognition for excellence in Baking and Pastry. Early in her career, she worked in some of Los Angeles’ most respected kitchens, including L’Orangerie alongside acclaimed chef Ludovic Lefebvre and Bastide under chef Alain Giraud. She later served as a private chef for legendary Hollywood director Joe Pytka and held executive leadership roles including Executive Chef at Morry’s of Naples in Long Beach. Cinthia has extensive experience as a culinary educator and mentor. As Chef Instructor with Open Gate International, she developed innovative culinary programs for vulnerable communities and taught culinary arts in juvenile halls and rehabilitation programs. Her initiatives include the creation of global culinary curriculum such as the “Passport” program and the launch of a self-sustaining restaurant initiative in Moldova. For more than eight years she has traveled internationally teaching culinary skills to survivors of human trafficking and vulnerable youth in India, Russia, Moldova, Uganda, Cambodia, and Mexico, using food education as a pathway toward empowerment and independence. Her work has been featured in the Los Angeles Times, and she is a recipient of the Hispanic Heritage Award from the United States Congress. Beyond the kitchen, Cinthia is also a writer whose essays on food, culture, and social change appear on the Open Gate International blog. She is the author of a poetry collection and continues to explore the intersections of food, travel, and art through her creative practice.

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