Tropical Chia JamBy Chatelaine
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2 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
- 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
- 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.
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.