That said, jam doesn't have to be like that - nor does it need to be a super-complex, multi-pot, 47-jar canning bonanza (though I have nothing against that!). Last post, I mentioned how you needed sugar to activate the pectin in standard recipes, but luckily today there are varieties of pectin requiring less (or no) sugar at all to work, as well as a couple other options like agar, gelatin and, what I partially relied on here, chia seeds. Back last June, I made No-Cook Berry Chia Jam using the incredible gelling properties of the seeds to great effect. This time, I used them as an accessory thickener - a fail-safe, if you will - since the fresh papaya in the jam can sometimes wreak havoc with the jamming process (thanks enzymes!). With the extra help, and natural sweetness from the tropical fruit, it turns out that cooking up a healthy and delicious Toast Topper with fresh fruit and coconut water is not only easy, but fast - and you won't miss the refined sugar either - promise!
This Recipe Redux has out gang whipping up no-brainer dishes with "7 or fewer" ingredients in honour of tax season. As a lover of spice (and flour) medleys, it was tough, but yummy experimenting!
Strawberry Papaya Jam
Makes ~2 cups, 16 (2 tbsp) servings
7 oz chopped strawberries
7 oz chopped papaya
⅓ cup coconut water
½ tbsp lime juice
1 tbsp Ball® RealFruit™ Low or No-Sugar Needed Pectin
¼ cup coconut sugar (or granulated sugar)
3 tbsp chia seeds
- In a pot, mash together the strawberries, papaya, coconut water, lime juice and pectin.
- Bring mixture to a full rolling boil that cannot be stirred down.
- Add the sugar and chia seeds and return mixture to a full rolling boil.
- Boil hard 1 minute, stirring constantly. Remove from heat and pour into jars.
Total Fat: 0.6 g
Cholesterol: 0.0 mg
Sodium: 4.8 mg
Total Carbs: 5.2 g
Dietary Fiber: 1.5 g
Protein: 0.7 g