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Combine diced fruit in a bowl. Small dices make it easier to scoop the fruit and creates more of a salsa texture as more juices are released.
Mix in jam, sugar and cinnamon. Taste and adjust to your desired level and the sweetness of your jam.
Let sit for 30 minutes to blend flavours - if you can wait that long!
Store remaining salsa in fridge for 2-3 days.
Preheat oven to 350°F (175°C).
Brush one side of whole tortillas with melted butter, ensuring even coverage.
In small bowl, combine sugar and cinnamon. Sprinkle generously over buttered tortillas. If you have extras, add to fruit salsa mix.
Cut seasoned tortillas into triangles or desired shapes using a pizza cutter or sharp knife. (See article for tips) I stack 2-4 tortillas, cut a 2 inch strip from center and make 16 roughly even sized triangles.
Arrange in a single layer on a large baking sheet with some draped over the rim to create scoops.
Bake for 8-10 minutes, or until golden brown and crisp. Let cool before serving.
Store extra chips for 2-3 days in an airtight container. To refresh crispiness return to oven at 350°F (175°C) for 3-5 minutes.