Gingered Pear-Plum Chia Seed Jam

Name: Gingered Pear-Plum Chia Seed Jam
Cook time: 30 min
Total time: 30 min
Ingredients: 1 pound ripe Bartlett pears (seeds and stem removed and diced); 1 pound ripe plums (halved, pits removed, diced); 1 pinky-sized piece ginger (peeled (about 1 tablespoon diced)); 1/3 cup pure maple syrup (or more to taste); 1/4 cup chia seeds

This pear-plum chia seed jam is glossy, maple-sweet, and lightly spiced with warm ginger — jammy but still a little textured from the fruit and chia. Tender diced pears and plums cook down into a spreadable, slightly rustic jam brightened by a pinky-sized piece of ginger.

It comes together on the stovetop in about 25–30 minutes with no canning required, making a perfect small batch for toast, yogurt, cheese boards, or thoughtful homemade gifts. Cool and store in the refrigerator for up to 2 weeks or freeze for 2–3 months.

Why You’ll Love This Jam

A quick, small-batch jam that highlights late-summer and fall fruit — naturally sweetened and thickened without pectin or special equipment.

Small-batch and fast: the fruit cooks down and liquifies in about 25–30 minutes on the stovetop.
No canning or pectin: 1/4 cup chia seeds create a glossy, spreadable set as the jam cools.
Balanced flavor: ripe pears and plums provide natural sweetness and body while ginger adds warm lift.
Fridge- or freezer-friendly: keeps for up to 2 weeks in the refrigerator or 2–3 months in the freezer.

Taste and adjust sweetness with the recipe’s 1/3 cup pure maple syrup (or more to taste) before adding the chia seeds so you lock in the right balance while the jam is still hot.

Ingredients You’ll Need

1 pound ripe Bartlett pears, seeds and stem removed and diced: Ripe Bartlett pears provide a soft, sweet base and body—dice after removing stem and seeds so they break down evenly while cooking.
1 pound ripe plums, halved, pits removed, diced: Ripe plums add bright color, acidity, and a jammy depth—halved, pitted, and diced so their skins and flesh melt into the fruit mixture.
1 pinky-sized piece ginger, peeled (about 1 tablespoon diced): A pinky-sized piece of ginger supplies warm, aromatic spice; peeled and diced it disperses flavor without overpowering the fruit.
1/3 cup pure maple syrup, or more to taste: Pure maple syrup sweetens the jam with a round, caramel-like note; it’s listed as adjustable so you can taste and add more if needed.
1/4 cup chia seeds: Chia seeds act as the thickener and give the jam a glossy, slightly textured finish as they absorb liquid while cooling.

How to Make the Jam

Set a medium-large saucepan over medium-high heat and add 1 pound ripe Bartlett pears (seeds and stem removed and diced), 1 pound ripe plums (halved, pits removed, diced), the peeled pinky-sized piece of ginger (about 1 tablespoon diced), and 1/3 cup pure maple syrup.
Heat the fruit mixture until it comes to a boil, then reduce the heat to medium. Cook, stirring frequently, until the fruit has cooked down and liquified, about 25–30 minutes—watch for even bubbling and scrape the pan sides to prevent sticking.
Carefully mash any remaining chunks of fruit with a potato masher or fork so the jam is evenly textured; taste and add additional maple syrup if desired until the sweetness reaches the level you prefer.
Stir in 1/4 cup chia seeds and cook for another minute to activate the seeds and begin thickening the jam; the chia will continue to set the jam as it cools.
Remove the pan from the heat and let the jam cool enough to pour into lidded jars. Jam will thicken as it cools; store in the refrigerator for up to 2 weeks or freeze for 2–3 months.

Gingered Pear-Plum Chia Seed Jam close-up view

Chia Thickening Tips

Chia seeds are the setting agent here: they absorb liquid quickly and create a glossy, slightly textured jam without pectin. Add them at the end and give the mixture a minute over heat to begin activation.

Because chia continues to thicken as the jam cools, keep the final texture in mind when you add seeds—if you want a looser spread, use the listed 1/4 cup; for a firmer set you can increase chia slightly next time.

Stir chia thoroughly for even distribution and to prevent clumps.
Let jars cool uncovered at room temperature until warm, then seal and refrigerate.
Chia will create a small amount of texture—blend after cooking if you want uniform smoothness.

Balance Sweetness & Spice

Maple syrup is listed as 1/3 cup but is noted as ‘or more to taste’—sweetness of fruit varies, so taste after mashing and before chia. Ginger is a pinky-sized piece (about 1 tablespoon diced) for gentle warmth.

If your plums are very tart or pears are not fully sweet, add maple a tablespoon at a time until the balance feels right.

Add extra maple syrup in small increments so you don’t oversweeten.
If ginger flavor is too assertive, leave some larger bits whole and remove a few before the final mash.
For a brighter finish, stir in a teaspoon or two of lemon juice only after cooking and tasting.

Best Uses & Gifting

This Maple-Ginger pear-plum jam is excellent on buttered toast, swirled into plain yogurt, spooned over ricotta, or paired with sharp cheeses on a board.

The small batch size and fridge-or-freeze storage make it an easy homemade gift—label jars with the date and storage instructions so recipients know it keeps in the refrigerator for up to 2 weeks or in the freezer for 2–3 months.

Fill sterile lidded jars while the jam is still warm but not boiling.
Include a note recommending refrigeration and freezing options.
Use decorative ribbons or cloth covers for gifting, but remind recipients to refrigerate after opening.

Tips and Troubleshooting

Choose ripe fruit: Use ripe but not mushy pears and plums so they break down into a jammy texture without turning to complete puree.

Taste before adding chia: Adjust sweetness with the 1/3 cup pure maple syrup (or more to taste) while the jam is hot; once you add 1/4 cup chia seeds the texture will set and you can’t thin it back easily.

Avoid scorching: Stir frequently during the 25–30 minute cook to prevent the sugars from sticking to the pan bottom—use a medium-large saucepan for even heat distribution.

Make it smoother: If you prefer a silkier jam, briefly puree the cooked fruit with an immersion blender before stirring in the chia seeds.

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Gingered Pear-Plum Chia Seed Jam Pinterest pin

Frequently Asked Questions

Store the jam in lidded jars in the refrigerator for up to 2 weeks. For longer storage, freeze jars for 2–3 months—thaw in the refrigerator before using.

Yes. After the fruit has cooked down and liquified, briefly puree the mixture with an immersion blender or food processor, then return to the pan and stir in the chia seeds to set the smoother texture.

You can substitute another liquid sweetener for the pure maple syrup, adjusting to taste. Similar soft fruits (peaches, apricots) can replace plums or pears in roughly equal amounts for a comparable texture and cook time.

Ready to Spread

This Gingered Pear-Plum Chia Seed Jam is an easy, small-batch way to capture seasonal fruit with minimal fuss—sweet, warmly spiced, and fridge- or freezer-ready.

Make a double batch next time if you want more on hand, but this single batch is just the right size for tasting, gifting, or enjoying over a couple of weeks.