Tropical Chia Jam
1
- Prep Time15 min
- Total Time30 min
- Makes2 x 250-mL jars
Because this jam contains no added sugar (you can even omit the honey, if you like), it has a shorter shelf life, but it’s delectable in yogurt parfaits or on coconut ice cream. — Camilla Wynne
Ingredients
2/3 cup finely diced kiwi
2/3 cup finely diced mango
2/3 cup finely diced pineapple
1 tbsp honey
1/2 tsp grated fresh ginger
1/2 tsp lime zest
2 tbsp lime juice
2 tbsp white chia seeds
Instructions
Combine fruit with honey, ginger and lime zest in a medium saucepan set over medium. Cook, stirring occasionally, until fruit releases juices and starts to break down, about 10 min.
Remove from heat. Stir in lime juice and chia. Let stand until thickened, about 5 min. Ladle into 2 clean 250-mL jars. Cap jars with clean lids. Refrigerate for up to 1 week or freeze for up to 2 months.
Kitchen tip
For a smoother texture, use an immersion blender to purée some, or all, of the jam before ladling it into jars.
Does riper fruit make for more flavourful jam?
There’s often a misconception about what fruit is best for jam making. Overripe fruit works well for freezer or chia jam, since both have added thickening agents. However, fruit loses some of its natural pectin as it ripens, so, for traditional jam, use a mix of 75 percent perfectly ripe fruit and 25 percent slightly underripe fruit.
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Camilla Wynne is a Toronto-based cookbook author, writer and recipe developer. Her most recent cookbook is Nature's Candy.
