Apple, meet Kiwi. Chia, meet Jam.

You know what's amazing? When you can take what you learn from uni/school and apply it to real life. Seriously. And no I'm not talking about calculating how much I'll need to pay for 1 movie tickets if 3 cost $60.

So maybe I am just a bit of a nerd or a bit of a food science lover, but what I learnt - and remembered - is what makes jam, well, jam, and the secret is pectin. While I won't go into chemistry details, it's basically a thickening agent that traps water and sets jams and jellies giving it its gel-like texture.

Generally jam recipes not only call for powdered pectin, which is highly refined and processed, but also a ton of sugar for it to work its magic so it's not the healthiest option out there. A little birdie told me though (aehm, the internet), an all-natural alternative is of course chia seeds, since these little buggers can also produce the similar thickening effect by absorbing liquid. Say what?

Now I wanted to go for something different than the typical raspberry, strawberry or blueberry jam and so .. being economical I used my near-bruised apples and kiwis! Sounds random huh? You won't know what you don't like unless you try it though!

I was definitely thinking on my feet with this one, but this jam came out pretty successful - I'll be damned. Yep, this is definitely my jam. Bam.

Okay I'll stop.

Kiwi Chia Jam
Yields: Just under 2 cups

Ingredients
1½ cup apples, peeled and diced

1½ cup kiwis, diced (around 4 kiwis)

1/4 cup honey/maple syrup

1/3 cup water (or apple juice)
6 tablespoons chia seeds
1 teaspoon lemon juice

Method

1. Add all ingredients except chia seeds and kiwi in a small pot and stir to combine over medium heat, bringing it to a boil.

2. Cover and let it simmer for 5-10 minutes or until the apples are softened.

3. Add in the chopped kiwis and cook for another 5 minutes over low heat.

4. Mash the apples and kiwi thoroughly together and stir in the chia seeds. Optional: puree or blend if you don't want chunky bits.
5. Cook for another 10 minutes until it thickens, stirring frequently to prevent it from sticking to the pan.

6. Let it cool completely before funnelling into an air-tight container or preserving jar. Refrigerate overnight to let it thicken and set. 

Tomorrow, spread it on toast, mix in your yoghurt, add it to a smoothie or make a PB&K sandwich! I think the last option sounds best doesn't it? 

Au revoir!