Persimmon Chia Jam (Refined Sugar Free)

OLYMPUS DIGITAL CAMERA

The past couple months have been a challenging time for our little lady. From catching a nasty virus, to being surrounded by boxes, then coming to terms with a new home, and the usual friends disappearing – it’s a lot for an 18 month old mind to take in. Over the weeks she’s been waking early, not napping as her usual, a little more tearful, frequently asking after her favourite buddies “Ill-ma” and “Tee-oh”, and tapping on the door to “go home” – it nearly brings me to tears as I do my best to explain this is our new home, and we’ll make new friends. But over the last few days, a settled sense is slowing returning. Giggles are back in force, her exploring confidence is growing, and she’s greatly anticipating the “doggy!!” that will be joining us early next week.

During the days we’ve had lots of time to chat, snack, and keep each other company. Breakfast is one of my favourite times together. We sit snuggled in our dressing gowns, munching on whatever we see fit, making plans for our day ahead.

This Persimmon Chia Jam was a huge breakfast hit I discovered by chance after suddenly remembering the persimmons at the bottom of the fruit bowl.

When I whipped it up for her I made it without the honey sweetening and it’s still as delicious, ideal for the apple jam snack. It’s also wonderful spread on toast, an afternoon tea loaf, or dolloped on slices of apple. And goes perfectly with Two Ingredient Crepes. You can easily multiply the recipe if you have an abundance of fruit, or try adding some apple and a dash of cinnamon in the mix – yum!

OLYMPUS DIGITAL CAMERA

 

OLYMPUS DIGITAL CAMERA

Persimmon Chia Jam

 

1 large persimmon

3 tbsp water

1 tbsp honey or pure maple syrup, optional (to taste)

2 tbsp chia seeds

 

Chop the persimmon into small chunks, add with the water and honey/maple syrup (if using) to a small saucepan. Heat on medium heat until the persimmon is softened. Blend the mixture to a smooth consistency with a blender or stick whiz. Stir through the chia seeds then transfer to a jar and refrigerate (for at least an hour) for the chia seeds to set to a jam-like consistency.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s