This Apricot Chia Jam has just 4 simple ingredients and takes less than 30 minutes of hands-on work! It's sweet, tangy, and perfect for the summer. You can spread it on toast with butter, add it to your oatmeal or yogurt, top your pancakes with it, or just eat it with a spoon!
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Why You'll Love This Apricot Chia Jam
Healthier jam - Chia seeds are naturally high in fiber (lots of insoluble fiber), and this jam has about 2 grams of fiber in every 2 tablespoons! They also contain protein, omega-3s, minerals, vitamins, and antioxidants. Read more about their nutritional value in Healthline's Chia Seeds 101 article! I usually enjoy chia seeds in the form of chia puddings, but jams are a great alternative! I also highly recommend my Strawberry Chia Jam, it's my all-time favorite!
Great way to enjoy apricots longer - You can only get apricots for a short period of time in the summer, and this jam is a great way to preserve their flavor for longer. It's freezer-friendly, and you can make it with frozen apricots too!
Easy and simple - You'll only need 5 simple ingredients (apricots, chia seeds, sweetener, vanilla extract, and lemon juice), and the recipe takes about 30 minutes to make. It's both vegan and gluten-free! The apricots cook for 15 minutes, and then the chia seeds just need time to soak in the fridge!
Ingredients
- Apricots - Look for vibrant, deep orange apricots. You'll know they're ripe when they're slightly soft to the touch (or very soft if they're super ripe). Avoid any with visible large brown spots or mold. You can use both fresh and frozen apricots here! Just let them thaw before using.
- Chia seeds - Chia seeds gel up when mixed with any liquid, which helps thicken the jam. They're high in fiber, omega-3s, and antioxidants. You can find black chia seeds at most grocery stores. Some might also sell white chia seeds. Their nutritional value is almost identical; the white ones are mostly only used for aesthetic reasons.
- Maple syrup - I sweetened the jam with maple syrup, but you can use any sweetener you prefer. Honey would also be really delicious. Other options are cane sugar, brown sugar, coconut sugar, maple sugar, agave syrup, or a little bit of stevia. The flavor of the jam will vary slightly with each sweetener.
- Vanilla extract - Vanilla adds a little bit of flavor and balances the sweetness and tartness of the apricots. You can use either pure vanilla extract or vanilla bean paste. If you use vanilla bean powder, you'll need much less of it.
- Lemon juice - Freshly squeezed lemon juice balances the sweetness, helps preserve the jam due to its higher acidity, and preserves the color. It also activates pectin in fruit, and although apricots don't have much, they do have a little bit that will help thicken the jam.
Variations and Substitutions
- Different fruit - Once you get the hang of it, you can make this jam with practically any fruit! If you want something similar to apricots, try peaches or nectarines!
- Sugar-free - You can swap the maple syrup for a sugar-free substitute like erythritol or anything that can be used in a 1:1 ratio. Keep in mind that this will change the flavor of the syrup, and it may not last as long because sugar preserves it.
- Cinnamon - A pinch of ground cinnamon would be a great flavor addition to this jam. You can also add other spices like ginger and cloves.
Step-by-Step Instructions
- Add the diced apricots, water, and maple syrup or your sweetener of choice to a medium saucepan on the stove. Bring the mixture to a soft boil, stirring often.
- Lower the heat and simmer on medium-low for 15 minutes, stirring occasionally. The apricots should start falling apart almost immediately. If yours aren’t as ripe, this might take a little longer. You can help it along using the back of a fork to smush them.
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- Take the mixture off the heat and stir in lemon juice, vanilla extract (if using), and chia seeds.
- Allow the mixture to sit and cool for 5 minutes, and stir again.
- Transfer the jam to a glass jar or a container.
- Let it cool to room temperature, then close it with a lid, and store it in the fridge.
Tips & Tricks!
- Stir it twice - I recommend stirring in the chia seeds, letting the mixture sit for 5 minutes, and stirring again before storing it. This prevents any dry chia clumps from forming as the chia seeds soak.
- If you like sweeter jam, add more sugar. Apricots can be quite tart based on how ripe they are, so the jam may need more sweetener than you think.
Serving Suggestions
- On bread - My favorite way to eat this jam is on a slice of toasted sourdough bread with some salted butter. The butter melts on the hot bread, and it's such a good combo with the jam!
- Oatmeal, yogurt, or ice cream - Add a dollop to your oatmeal, overnight oats, or unsweetened yogurt. I actually also have a recipe for Apricot Overnight Oats you can try it with! It would also be really good on this Caramelized Apricot Oatmeal, or this Greek Yogurt Oatmeal. It would also be delicious on vanilla or berry ice cream!
- Pancakes, waffles, or French toast - Top your pancakes with the jam, along with maple syrup, or instead of it with a side of yogurt. Try it with these 3 Ingredient Banana Oat Pancakes or these Strawberry Pancakes!
- With savory foods - You can use this jam in any savory dishes where you'd use regular apricot jam. It would be amazing on a cheeseboard or toasted bread with soft cheese. You can also add it to little puff pastry bites like these Cranberry Brie Puff Pastry Bites instead of the cranberry sauce!
Storing
Store the chia jam in an airtight container or a jar in the fridge for up to 5 days. Always use a clean spoon and discard it if it changes color, texture, or develops a weird smell or any mold.
You can also freeze the jam for 2-3 months in a freezer-safe container or a silicone ice cube tray like this Souper Cubes 2 tablespoon freezer tray. It may be a little watery after defrosting, but you can just whisk it briefly to get it back to its original texture.
FAQs
No, I don't recommend it. Chia seeds are generally not safe for canning because they create a very low-acid environment, plus the jam doesn't have enough sugar, which also helps to preserve it. You can refer to this USDA home canning guide for more detailed information.
No, the texture just wouldn't be the same. I recommend only fresh or defrosted apricots.
Similar Recipes
To see other chia jams and chia puddings, check four of my favorite recipes below! I only have one chia jam on the website so far, but I definitely plan to share more! Sign up for my newsletter below so you don't miss any!
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Print📖 Recipe
Apricot Chia Jam
This Apricot Chia Jam has just 4 simple ingredients and takes less than 30 minutes of hands-on work! It's sweet, tangy, and perfect for the summer. You can spread it on toast with butter, add it to your oatmeal or yogurt, top your pancakes with it, or just eat it with a spoon!
- Total Time25 minutes
- Yield6-8 1x
- DietVegan
Ingredients
- 2 cups pitted and diced fresh apricots (10-12 apricots, depending on size)
- ¼ cup water
- 2-4 tablespoon maple syrup or honey
- 1 tsp fresh lemon juice
- ½ tsp vanilla extract (optional)
- 2 tbsp chia seeds
Instructions
- Add the diced apricots, water, and maple syrup or your sweetener of choice to a medium saucepan. Bring the mixture to a soft boil, stirring often.
- Lower the heat and simmer on medium-low for 15 minutes, stirring occasionally. The apricots should start falling apart almost immediately. If yours aren’t as ripe, this might take longer. You can help it along using the back of a fork to smush them.
- Take the mixture off the heat and stir in lemon juice, vanilla extract (if using), and chia seeds.
- Allow the mixture to sit and cool for 5 minutes, and stir again.
- Transfer the jam to a glass jar or a container. Let it cool to room temperature, then close it with a lid, and store it in the fridge.
Notes
Apricots: You can use both fresh and frozen apricots. Just defrost them before using. Do not use dried apricots for this recipe.
Storing: Store the chia jam in an airtight container in the fridge for up to 5 days. You can also freeze it in a freezer-safe container for 2-3 months.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Jam
- Method: Stovetop
- Cuisine: American
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