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.