I have confessed about my love of chia seeds before but I will launch into my love of them again. Chia jam is possibly their best creation. I adore jam but it is packed with sugar and so it can’t be lathered on bread and porridge in the way I would like. When I started playing around with chia jam it was a new concept but now you can even buy it in some supermarkets, which is amazing.
Most chia jam recipes are for berries, and raspberry chia jam is totally yummy. Recently, I have been craving different flavour jams and while I was in NZ last Christmas I had some kiwi fruit jam that made me think about creating a kiwi chia jam. I was worried that it would go brown really quickly but it didn’t, tasting delicious for 5 days. I have never had any left after 5 days to see if it lasts any longer!
The addition of papaya is also yummy, and brings more flavour and nutrients to the jam even though the colour is not as pretty. If you don’t like kiwi and papaya you can make it with one or the other. Papaya and kiwis are excellent sources of folate and potassium. Kiwis also provide vitamins E, C, K and copper, while papaya not only aids digestion but is also high in vitamins A and C. The health benefits from the chia seeds make this jam a healthy alternative.
- ½ cup diced kiwi (around 2 kiwis)
- ½ cup diced papaya
- ⅓ cup and 1 tbs water
- ½ tsp coconut sugar
- 2 tbs chia seeds
- 1 tsp lime juice
- * I use a dry cup measurer for all my measuring (liquid and dry)
- Peel and dice the kiwi fruit and papaya. Place them in a small pan with the remaining ingredients, except the chia seeds, and put on medium heat.
- Simmer for 5 minutes, stirring occasionally.
- Place briefly in the food processor for a short blitz as you don’t want to lose the chunks of fruit completely.
- Add the chia seeds and leave for at least 15 minutes.
- Makes 1 cup, which fills a medium-sized jam jar. Serving 9 with 2 tbs for each serving.
* This jam is amazing on my chia bread (if you don’t add the savory herbs to the chia bread).
* On top of plain cupcakes or pancakes.
* As a topping on porridge and with coconut yoghurt.
* It is also a great layer in layered breakie pots.