Easy And Quick Zespri® SunGold Kiwifruit Chia Jam
Disclosure: I was financially (and with fruit, too of course) compensated by Zespri® to develop this recipe. As always however, I wouldn’t entertain the idea, for even one second, of promoting a product that I didn’t like or serve to my family. Considering that I’ve eaten and recommended this particular product for years (without compensation), working with them has been a natural fit.
My husband eats jam by the jarful, so naturally I’ve always had it on my mind to make him homemade jam. It’s a process though, and one that I dread – sterilizing the jars, making the jam, boiling the jars again – I could do it, but it takes forever. Turns out, I don’t have to go through that whole jam-making circus to make yummy jam!
Ladies and gentlemen, meet chia jam!
Chia seeds have natural gelling properties, as any of you who have made a chia pudding understand. Using fresh fruit, a tablespoon or two of maple syrup, and chia seeds, you can make a quick-cooking chia jam that’s not sickly sweet and that’s fragrant with the smell of summer fruit!
I used Zespri® SunGold Kiwifruit and lime zest to make this tropical jam, and it was so delicious! In fact, when I shot the photos for this recipe, I ended up devouring the toast with cream cheese and jam right after I was done! Golden Zespri® SunGold Kiwifruit with bright lime are a match made in heaven.
- 6 cups Zespri® SunGold Kiwifruit around 3 of cut fruit
- 1 t lime zest
- 2 T maple syrup
- ¼ cup chia seeds
Peel the kiwifruit and slice into small pieces.
In a small pot, combine the kiwifruit, lime zest, and maple syrup and cook on low heat until the fruit begins to break down. While the fruit is cooking, use a wooden spoon or potato masher to break the fruit into your desired texture – you can leave big chunks, or make it relatively smooth – whatever you prefer.
Once the fruit becomes syrupy – around 15 minutes – remove from the heat. Stir in the chia seeds until completely combined, and cool the mixture to room temperature. You’ll see the chia begin to thicken the jam the longer you leave it; once you chill the jam, it will thicken further.
Once the jam is cooled to room temperature, transfer to a jar and refrigerate (or eat…it’s ready at this point).
Enjoy on toast with cream cheese or nut butters, in Greek yogurt, or even as a glaze for meat.