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Home » Homemade Jam » Sugar Free Apricot And Almond Chia Jam

Sugar Free Apricot And Almond Chia Jam

Author: Karon Grieve Published : August 2016

Recipe
sugar free apricot chia jam
sugar free apricot chia jam
sugar free apricot chia seed jam

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!

chia jam in small bowl French cup at side and the jam on toast

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 on chopping board

Fresh apricots

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.

chia seeds

Chia seeds

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.

close up of chia jam on spoon

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.

toast spread with jam

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.

jam in bowl

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.

jar of jam
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Looking for more sugar free recipes using chia seeds? Then check these out before you go;

Sugar Free Blueberry Chia Jam

Sugar Free Chia Plum Jam

Strawberry chia seed parfait

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.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
sugar free apricot and almond chia jam

Sugar Free Apricot and Almond Chia Jam

Karon Grieve
Super simple and easy apricot and almond chia jam that has no sugar.
No ratings yet
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Prep Time 5 minutes mins
Cook Time 11 minutes mins
Total Time 16 minutes mins
Course preserves
Cuisine sugar free jam
Servings 1 jar
Calories 344 kcal

Ingredients
 

  • 2 tbsp flaked almonds
  • 6 apricots fresh
  • 2 tbsp chia seeds
  • 1 tsp vanilla extract

Instructions
 

  • 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.

Notes

vegetarian, vegan, paleo friendly
This jam will keep in the fridge for 2 weeks
Calories shown are for the full amount of jam made

Nutrition

Calories: 344kcalCarbohydrates: 38gProtein: 11gFat: 18gSaturated Fat: 2gTrans Fat: 1gSodium: 7mgPotassium: 788mgFiber: 15gSugar: 21gVitamin A: 4058IUVitamin C: 21mgCalcium: 232mgIron: 3mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

 

Filed Under: ALL RECIPES, Gluten Free/Low Sugar, Homemade Jam, Summer

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Baked Apricots With Mint And Honey »

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