Apricot Chia Seed Jam
I’m loving all the apricots that are in season now. Summer please don’t go away! There are so many yummy fruits and I wish they were in season all year long! Someone from work brought a box of apricots from their tree and I was lucky enough to grab a bag. They were so delicious and I wanted to make some jam out of it. This jam is super easy to make and does not have a ton of sugar in it like store bought jam. Plus, it uses chia seeds to thicken it up. Who knew jam could be so healthy! I love to put it on toast, rolls, waffles, and pancakes. I put the extra jam in an airtight container and into the freezer for later. Happy jamming! 
Apricot Chia Seed Jam
I’m loving all the apricots that are in season now. Summer please don’t go away! There are so many yummy fruits and I wish they were in season all year long! Someone from work brought a box of apricots from their tree and I was lucky enough to grab a bag. They were so delicious and I wanted to make some jam out of it.
Print Recipe
Ingredients
- 4 cups apricots, pitted and halved
- 1/4 cup pure maple syrup
- 2 1/2 tbsp chia seeds
- 1 tsp vanilla extract
Instructions
- Put the apricots in a food processor and pulse a few times. Pulse longer if you don’t like chunks and less if you do.
- Combine apricots and maple syrup in a medium saucepan over medium to high heat. Bring to a simmer and stir frequently. Once simmering, reduce the heat to medium-low and simmer for 5 more minutes. Remember to keep stirring.
- Stir in the chia seeds until combined and continue to cook and stir until mixture thickens. Stir stir stir for about 15 minutes. It will thicken more once cooled too.
- Once jam is your preferred thickness, remove the pan from heat and stir in the vanilla. Add more sweetener if you think it’s too tart. Let it cool.
- Enjoy!
- Store in an airtight container in the fridge for up to 2 weeks.
