We had a pleasant new experience during breakfast one morning in Mexico. While eating at a café, we were served a trio of homemade “fresh jams,” made of minced papaya, kiwi, and cantaloupe. This concept of “jam” was surprisingly different, in that it consisted simply of finely minced fruit mixed with honey and a squeeze of lime. We spread the jam on some warm mini baguettes, and it was love at first bite. This version of jam highlights fresh fruit at its best, without all the sugar and thickeners—the fruit remains the hero. What a great way to start our mornings in Mexico, and now our mornings at home.
When mincing the cantaloupe, you’ll have extra juice. Allow the excess juices to drain a bit so that your jam doesn’t become too watery.
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