Apricot Chia Jam
No refined sugar, no pectin or gelatin, just fruit and chia. This jam comes together so quickly, the chia seeds do all the thickening, and there's no canning required. Swap the apricots for peaches, plums, nectarines, or cherries — whatever you've got too much of.
This apricot chia jam is naturally gluten-free, dairy-free, and refined sugar-free, sweetened with just a touch of honey or maple syrup. Made with fiber-rich chia seeds instead of pectin, it's a gut-friendly, low FODMAP-friendly spread that's gentle for anyone managing IBS or SIBO.
About 1 jar
5 minutes
15 minutes
Ingredients
- •About 3 cups ripe apricots
- •3 tbsp chia seeds
- •2 tbsp honey or maple syrup
- •Juice of 1 lemon
- •A splash of water, only if needed
Instructions
- 1
Add the fruit and lemon juice to a saucepan over medium heat. Cook, stirring now and then, until the fruit softens and breaks down, about 10 minutes.
- 2
Mash to your liking, chunky or smooth. Add a splash of water only if it looks dry.
- 3
Stir in the honey or maple syrup and simmer gently a few more minutes, until jammy.
- 4
Take it off the heat and stir in the chia seeds. Mix well so they don't clump.
- 5
Let it sit about 15 minutes, stirring once or twice, while the chia thickens everything.
- 6
Spoon into a clean jar and refrigerate. It will keep thickening as it chills.
Keeps in the fridge for 1 to 2 weeks (it's a fresh jam, not shelf-stable). For a firmer set, use 3 tbsp chia; for a looser, spoonable jam, use 2. Freezes well in small portions too.