For how many recipes there are all over the internets that
use jam (hello, thumbprints), the gingham-topped jar seems to always be out of
focus and in the background.
Making your own jam is underrated. Understandable. When a jar of Bonne Maman costs 6 bucks at a grocery store, one would think that making jam or jelly is an artisan, somehow tedious ordeal reserved for someone with skill and time. Not so, I say! It’s an easy and versatile process, one that has survived stovetop abandonment when my mom locked herself out of the house for 2 hours.
If you find yourself facing that problem often (totally understandable?????), fear not, because this requires no heat whatsoever. It’s raw, gluten free, potentially added-sugar free, and uses chia aka magic seeds.
I asked Jack about interesting flavor combinations for jam, thinking he was gonna get foodie on me and say something like apricot-elderflower or mint marionberry. Ha, nope. We drove by some franchised smoothie place and he said strawberry kiwi. First thought: weird. Kiwi is tart and makes you pucker your lips and squint your eyes. Jam is sweet and rich and makes you feel fuzzy on the inside.
But then I thought, why not. A jammy anomaly that's both an ode to the departure of winter and its affordable tropical delights, and a welcome to spring/summer through the first cartons of strawberries. I couldn't imagine cooking down the kiwi as you would to make jam, nor did I want to go back to the store when I realized I didn't have pectin/gelatin/arrowroot/etc. Cue chia seeds and food processor.
Props to Jack, because strawberry kiwi just moved up real quick in my jam flavor hierarchy. +It's roommate approved. It's bright and fruity, perfectly tart and sweet and is amazing with scones (like these) or on yogurt.
This technique is so easy and versatile, and works with blueberries, raspberries, etc. The texture depends on how coarsely you choose to process your foods, so play around. I'll never say no to whole pieces of fruit, but if you're gonna replicate the kiwi-strawberry approach, blitz the kiwi first so that the strawberries are the ones giving texture. For true, cooked-down jammy texture, use a 2T/cup of blitzed fruit chia ratio. Depending on the sweetness of your fruit, add some sweetener. Stevia works well here because it doesn't interfere with the flavors, but agave, maple, soft sugar (think brown, something that will dissolve and won't be granulated) or honey could work well too.
I'm hungry.
Raw Strawberry Kiwi Jam | Heat, Gluten, (Sugar) Free
Stuff
Yields 2 cups of jam
6 ripe kiwi fruit, soft to the touch
650g ripe strawberries
4 T black chia seeds
Actions
Peel the kiwi and remove the stems of the strawberries
Give the strawberries a coarse chop if you want them to add a lot of texture to the jam
Pulse the kiwi in your food processor. Leave some texture before adding strawberries.
Add the strawberries and pulse until you reach consistency à la you.
Taste test mmmmm and add sweetener if you so choose.
Mix in your chia seeds and let the magic texturize overnight, or for at least 3 hours if you can't contain yourself.