Love jam but trying to give refined sugar a miss these days? This sugar free apricot and almond chia jam will be just perfect for you then. All the taste and none of the guilt!
I love jam but not always the amount of sugar I have to use. Sometimes I make healthier jams like this Sugar-Free Apricot and Almond Chia Jam that is packed full of fruity goodness and protein too.
Apricots are ripe just now and the shops are full of them. This apricot and almond chia jam is a great way of using them and having the sweetness of apricot on your toast first thing in the morning.
I’ve added almonds as I just love the combination of flavours.
And I do like a bit of crunch with jams to make a contrast with all that gooey goodness. Toast the almond flakes first so you get more of a crunch and that really lovely toasty nutty flavour.
Did you know that these amazing little seeds are actually related to the mint family.
Chia seeds date right back to antiquity and were used by the Aztecs. In fact the word ‘chia’ is the ancient Mayan word for ‘strength’.
They are packed with protein so not only are they good for you but keep you feeling fuller for longer.
Full of fibre and no fat.Oh, and loads of antioxidants and vitamins and minerals.
All this goodness means they may actually help lower your chances of heart problems. Lower chronic inflammation and help aid bone density.
Chia seeds help to stabilise blood sugar levels too.
Ingredients for apricot chia jam
The only other ingredients in this apricot and almond chia jam are chia seeds.
Chia seeds are protein-packed little power-houses that give the jellyness to this jam.
Also a little vanilla extract that always goes so well with apricots.
How to make apricot chia jam
You will need a dry pan to toast the almonds before you get started. The only other pieces of kitchen kit you’ll need is a food processor to whizz everything together and a pan to warm up the apricots.
Half the apricots and whizz in food processor with the vanilla extract till smooth.
Put this in a small pan and heat gently for about 10 minutes.
Remove from heat and stir through the almonds and also those all-important chia seeds. Spoon into a sterilised jar and leave for at least an hour before using.
This is to give those magical little chia seeds time to puff up and give the apricot and chia jam and real jammy consistency.
How long will this chia jam keep
Because there is no sugar in the jam it doesn’t have a shelf life like normal jam. Your chia seed jam will last for up to 2 weeks in the fridge.
Looking for more sugar free recipes using chia seeds? Then check these out before you go;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Sugar Free Apricot and Almond Chia Jam
- 2 tbsp flaked almonds
- 6 apricots fresh
- 2 tbsp chia seeds
- 1 tsp vanilla extract
- Toast the flaked almonds in a dry pan for about 1 minute until golden and producing that nutty aroma, remove from pan immediately so they don’t continue to cook and burn
- Half the apricots and discard stones then blitz with the vanilla extract in food processor then heat in a pan for 10 minutes at a simmer
- Remove from heat and stir in the almonds and the chia seeds
- Ladle into a sterile jar and set aside for at least 1 hour before using.
- Will keep for 2 weeks in the fridge.
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