Here’s a variation on my standard chia jam recipe, using a big beautiful grapefruit! I wanted to punch up the flavor a little in this batch, so I added about a teaspoon of grated fresh ginger. I liked the result, but feel free to omit it. And fair warning, this grapefruit jam is a bit thinner than other chia jams I’ve made. You could add more seeds for a thicker, more spreadable texture. As-is, though, I think it’s perfect for stirring into yogurt.
In order to prep your grapefruit for this recipe, you’ll need to “supreme” it–just a fancy word for removing the peel and cutting the segments out of their membrane. The slideshow below shows how to supreme a grapefruit (or other citrus!) step-by-step.
- 1 large grapefruit
- 1 tsp grated fresh ginger, optional
- 1 tbsp honey
- 1 tbsp chia seeds
- Supreme the grapefruit: Slice off the top and bottom of the fruit. Place one of the flat ends on the cutting board. Remove the peel and pith, slicing from top to bottom. Cut deep enough that the flesh is revealed when you do this. Then, using a sharp paring knife, cut out each segment by slicing along the membrane. Remove the segments over a small saucepan or on a rimmed plate to collect the juices. Discard the peel and membrane.
- Roughly chop the grapefruit segments and add them to the saucepan. Add the ginger and honey, and place the pan over medium heat. Cook until the fruit is hot and bubbling, breaking it up with a spoon or silicon spatula as desired.
- Reduce the heat to low and stir in the chia seeds. Continue to cook another minute or two, stirring until the mixture thickens and the spatula leaves a trail.
- Remove from the heat and cool. Transfer to a jar or other lidded container. Keeps in the refrigerator for about 10 days.